Jul 14 2026
Restaurants›Banks' Seafood Kitchen and Raw Bar›Ceviche Sampler Recipe

Ceviche Sampler Recipe

Inspired by Banks' Seafood Kitchen and Raw Bar
Time1h
Serves4

Blue point oyster, diver scallop, and scarlet snapper

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Ingredients

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Seafood

Citrus Marinade

Vegetables and Garnish

Method

Preparation of Seafood

  1. 1

    Shucking Oysters

    Carefully shuck the blue point oysters using an oyster knife. Set aside on a plate with ice.

  2. 2

    Preparing Scallops

    Pat the diver scallops dry with a paper towel. Cut each scallop in half horizontally for quicker marination.

  3. 3

    Preparing Snapper

    Cut the scarlet snapper fillet into small cubes, about 1 cm in size. Place in a bowl.

Making the Marinade

  1. 4

    Mixing Marinade

    In a separate bowl, combine fresh lime juice, fresh lemon juice, salt, and black pepper. Mix well until salt is dissolved.

Marinating Seafood

  1. 5

    Marinating Scallops and Snapper

    Pour the marinade over the cubed scarlet snapper and halved diver scallops. Stir gently to coat. Cover and refrigerate for 30 minutes.

Assembling the Ceviche Sampler

  1. 6

    Preparing Vegetables

    Thinly slice the red onion, jalapeño pepper, and radishes. Dice the avocado. Place all prepared vegetables in a bowl.

  2. 7

    Combining Ingredients

    After 30 minutes, remove the marinated scallops and snapper from the fridge. Add the marinated seafood to the bowl with the vegetables and mix gently.

  3. 8

    Serving

    To serve, place the shucked oysters on a serving platter. Spoon the ceviche mixture over the oysters. Garnish with chopped cilantro and additional jalapeño slices if desired.

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