Thursday, March 19, 2015

Scallop Ceviche

Scallop Ceviche
(4 servings)


1 lb. Fresh Bay Scallops
8 medium Fresh Limes, juiced
2 medium Roma Tomatoes, diced
5 medium Green Onions, minced
2 stalks Celery, sliced
½ medium Green Pepper, minced
½ cup Fresh Parsley, chopped
½ tsp. Black Pepper
1½ tbsp. Extra Virgin Olive Oil
1/8 cup Fresh Cilantro, chopped


Rinse scallops and place in a medium non-metallic bowl.  Pour the lime juice over them to cover completely, cover bowl with plastic wrap and refrigerate at least 8 hours to overnight.  Scallops should be opaque and not able to see through when done.  Drain lime juice reserving half.  Add back the reserved juice and continue to add the remaining ingredients to the bowl.  Gently stir to combine and serve in a fancy glass or individual bowl with a lime wedge hanging on side of rim.

Note:               You can substitute other seafood or fish for the scallops in this recipe.  Some fish suggestions would be halibut, red snapper, flounder or swordfish

Ideas for Future Efforts

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