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.
prep time10 Min
Ingredients For sea scallops ceviche
sea scallops (about 1/2 lb.)
juice of 4 limes
minced green pepper
salt and freshly ground pepper to taste
How To Make sea scallops ceviche
Cut raw scallops into quarters and cover with the lime juice. Marinate one hour or more in the refrigerator. Drain.
Combine the onion, parsley and green pepper with the scallops. Add the olive oil, mix well and season with the salt and pepper.
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