Prawn and Scallop Ceviche with Heirloom Tomatoes

When I am looking for fresh and delicious recipes that focus on health and nutrition as well as culinary wonderment, I turn to Chef David Wells or Grandma Dave.  I’ve known Dave more than twenty years and have enjoyed every moment of our friendship.  During those years, I’ve watched in awe as he’s cultivated his passion as a chef into a business that also focuses on assisting people with any level of nutritional concern – from losing a few pounds to terminal cancer.  Bottom line, he’s one of those incredible people who just makes your life better by knowing him.

As a chef, his resume is packed with impressive accomplishments . . . from his education and instruction at the nation’s finest culinary academies to his days as a personal chef for celebrities and powerhouse CEO’s.  But what is truly impressive is his cross section of knowledge in nutrition, personal training and culinary arts.

This year he launched a new website that includes very informational step-by-step videos of his outstanding recipes.  Please check it out and bookmark it to visit often.  You’ll thank me for the recommendation.  Also, look for his incredible line of organic spices and marinades at Whole Foods and other fine gourmet food retailers.  If they don’t carry them. . . ask the Manager of the store to order products by Grandma Dave.

Prawn and Scallop Ceviche with Heirloom Tomato Recipe:

Cooking time: zero (8-hour marinade required)

(It is recommended that all seafood be wild, fresh and ingredients be certified organic)

Serves 6


  • 8 ounce prawns
  • 8 ounce scallops
  • 16 ounce lime juice
  • 1 finely chopped jalapeño
  • 1 medium yellow pepper, 1/2 inch dice
  • 1 medium red pepper, 1/2 inch dice
  • 3 tablespoon cilantro, chopped
  • 1/2 a jar of “Grandma Dave’s” Latin Spice Blend
  • 10 Heirloom tomatoes, seeded and diced into 1/2 inch pieces
  • 1 medium avocado, 1/2 inch dice
  • Salt and pepper to taste


Step 1: Dice seafood into 1/2 inch pieces and combine with all other ingredients – except avocado and tomato

Step 2: Marinate in lime juice for at least 8 hours in the refrigerator.

Remove completely marinated Ceviche from refrigerator. Drain any excess lime juice

Step 3: Add avocado and tomato and gently mix well

Recipe and Photo Credit: Chef David Wells

Search for these ingredients with Babble’s Organic Food Buying Guide!



Article Posted 5 years Ago

Videos You May Like