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start a party with ceviche appetizers: three ways!

Danielle Wecksler, the absolute wonder-woman, and owner of Plateful Solutions welcomed me into her charming home today to do a video for the "Lunch and Learn" series. She asked me to bring some recipe ideas that were light and summery and I instantly thought of ceviche. We are so lucky to have such an abundance of fresh and high-quality seafood here in Charleston.

Halibut, shrimp, scallops. Boom, boom, boom!

Video here.

Danielle was the manager of Charleston Cooks! for almost ten years, a retail kitchen store and cooking school with three locations around South Carolina. She has written Southern cookbooks and is full of creative and contagious energy. You will catch on while watching our video!

You can reference the recipes below and if you have any questions or comments, please reach out to me personally or post a comment on the blog! Cheers! —Danielle took the gorgeous food photos.

The three ceviches we made were halibut ceviche verde cucumber cups, shrimp ceviche tostadas, and watermelon scallop ceviche.

Halibut Ceviche Verde Cucumber Cups


Serves 4

1/2 pound skinless halibut, or other firm white fish like snapper or flounder

1/4 cup lime juice

1 tomatillo, chopped

1/4 cup red onion, diced

1/4 cup cilantro, chopped

1/2 jalapeno, seeded and diced

2-3 scallions, green parts only thinly sliced

1 large cucumber

Cut the fish into 1/2-inch pieces. Place fish in a small mixing bowl.

Add lime juice and a pinch of salt to the bowl, and stir to combine.

Place fish in refrigerator for 30 minutes to 1 hour, until opaque and cooked through.

Meanwhile, place tomatillo, red onion, cilantro,jalapeno, and scallions in a medium mixing bowl and stir to combine.

When the fish is cooked, use a slotted spoon to add them to the bowl with the vegetables, and stir again to combine.

Peel cucumber and cut into 1-inch segments. Use a melon baller to scoop out the seeds to create a hole in the center of the cucumber, making a cup.

When ready to plate, fill the cucumber cups with the fish and vegetable mixture. Garnish with more cilantro and scallions.