In any coastal region where you find limes, you'll find ceviche, going by one name or another. In Mexico, it's frequently made with a combination of scallops, shrimp, conch, and octopus (the last two usually precooked to the point of tenderness), and those are all good fish for the mix. If you can find spanking-fresh fillets of your local white fish, you can use that here too, although scallops alone are easy and fabulous. If you happen to have a couple of different colors of bell peppers, mix them; it'll make the dish really sparkle.

Ingredients

　　1 pound perfectly fresh sea scallops or a mixture of fish, cut into 1/4-inch dice

　　1/2 cup minced bell pepper

　　1 teaspoon minced lime zest

　　1/4 cup fresh lime juice

　　Salt to taste

　　Cayenne to taste

　　Chopped fresh cilantro leaves for garnish

Step 1

Step 2

Nutrition Per Serving

　　20.0 calories from fat

　　2.5g total fat

　　0.5g saturated fat

　　45.0mg cholesterol

　　180.0mg sodium

　　2.0g total carbs

　　0.0g dietary fiber

　　1.0g sugars

　　21.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　From Best Recipes in the World by Mark Bittman. Copyright © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.