Delightfully fresh seafood ceviche perfect dish for light summer supper

Food columnist Julie Van Rosendaal takes a spin through the handy seafood cookbook, Off the Hook: Essential West Coast Seafood Recipes.

Food columnist Julie Van Rosendaal takes a spin through a handy seafood cookbook

This fresh seafood dish is great for summer because it's light and doesn't need to be cooked in the oven. (Julie Van Rosendaal/CBC)

This week's cookbook selection is delightfully compact, easy to tuck into your bag (or even your pocket) to take to the cabin for summer vacation.

Off the Hook: Essential West Coast Seafood Recipes is by food writer Aurelia Louvet and photographer/stylist DL Acken, who live and work on Salt Spring Island in British Columbia.

The book is small in size but loaded with inspiring recipes using seafood of the West Coast, one of the best sources of sustainable seafood in the world. From spot prawns to Dungeness crab to smoked salmon, the book offers simple techniques that will appeal to home cooks of any skill level.

Ceviche is perhaps as summery as it gets. A mix of finely diced seafood "cooked" by acidic lemon and lime juice, it puts the freshest fish, scallops and shrimp on a pedestal.

Off the Hook: Essential West Coast Seafood Recipes is by food writer Aurelia Louvet and photographer/stylist DL Acken, who both live and work on Salt Spring Island, B.C. (Julie Van Rosendaal/CBC)

Served almost like salsa, with crisp tortilla chips for scooping, it's a dish made for sharing on the patio. It also doesn't require turning on the oven or putting a pot of water on to boil.

Use the freshest fish you can find and feel free to swap your favourites. Ask your fishmonger's advice, wherever you happen to be.

Prawn and scallop ceviche

If your fishmonger has access to unspoiled scallop shells, they make the most beautiful serving vessels for this elegant dish.

This recipe is an excerpt from Off the Hook: Essential West Coast Seafood Recipes, by DL Acken and Aurelia Louvet, courtesy of TouchWood Editions.

Chat with your fishmonger about swapping out your favourite seafood for this dish. (Julie Van Rosendaal/CBC)


  • 1 lb (450 g) spot prawns, de-headed, peeled, de-veined, tails removed and quartered.
  • 1 lb (450 g) scallops, quartered.
  • ¼ cup freshly squeezed lemon juice.
  • ¼ cup freshly squeezed lime juice.
  • ¼ cup freshly squeezed orange juice.
  • ¼ cup finely chopped red onion.
  • ½ cup diced cucumber.
  • 1 cup diced tomatoes.
  • ¼ cup chopped cilantro.
  • 1 tsp finely chopped fresh chili.
  • ½ tsp sea salt.
  • ½ tsp freshly cracked black pepper.


In a large glass bowl, combine the prawns, scallops, lemon juice, lime juice, orange juice, red onion and cucumber.

Cover and chill in the refrigerator for three hours or until the seafood turns opaque, indicating that it has cured.

The seafood is 'cooked' using acid from citrus juice. (Julie Van Rosendaal/CBC)

Add the tomatoes, cilantro, chili, sea salt and black pepper to the prawn and scallop mixture.

Stir to combine.

Serves: Four people.

Listen to more of Julie Van Rosendaal's take on the seafood-focused cookbook:

With files from the Calgary Eyeopener.

About the Author

Julie Van Rosendaal

Calgary Eyeopener's food guide

Julie Van Rosendaal talks about food trends, recipes and cooking tips on the Calgary Eyeopener every Tuesday at 8:20 a.m. MT. The best-selling cookbook author is a contributing food editor for the Globe and Mail, and writes for other publications across Canada.