sea scallops ceviche

Name: Sea Scallops Ceviche
Prep time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup(s) sea scallops (about 1/2 lb.); - juice of 4 limes; 2 tablespoon(s) minced onion; 1 tablespoon(s) chopped parsley; 2 tablespoon(s) minced green pepper; 3 tablespoon(s) olive oil; - salt and freshly ground pepper to taste

(1 RATING)

22 Pinches 1 Photo

Martha Price

San Jose, CA

Updated on Apr 29, 2013

This is a very simple, yet delicious, civiche. Wonderful as an elegant first course, it is flavorful and succulent, however its' simplicity makes sure it does not detract from the more complex flavors of the meal to come. If you like sea scallops and would like to serve a starter course that is no-fail and sure to please, try this! From my trusty old thrift store find 1961 edition of The New York Times Cookbook.

Rate

prep time 10 Min

cook time

method Refrigerate/Freeze

yield 4 serving(s)

Ingredients

1 cup sea scallops (about 1/2 lb.)
- juice of 4 limes
2 tablespoons minced onion
1 tablespoon chopped parsley
2 tablespoons minced green pepper
3 tablespoons olive oil
- salt and freshly ground pepper to taste

How To Make sea scallops ceviche

Step 1

Cut raw scallops into quarters and cover with the lime juice. Marinate one hour or more in the refrigerator. Drain.

Step 2

Combine the onion, parsley and green pepper with the scallops. Add the olive oil, mix well and season with the salt and pepper.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes