Ceviche (Scallops)

Ceviche (scallops)

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  • 1/2 lb
    sea scallops, cut horizontally in half
  • 1 c
    white wine, dry
  • 1
    plum tomatoes, diced
  • 1 large
    shallots, finely chopped
  • 1 tsp
    white wine vinegar
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    capers, drained
  • tsp
    red pepper flakes
  • ·
    "just a pinch" of salt
  • ·
    "just a pinch" of pepper

How to Make Ceviche (Scallops)


  1. In a non-aluminum medium skillet, combine scallops with white wine.
  2. Bring to a boil over medium high heat.
  3. Turn off heat and let scallops stand in wine 5 minutes.
  4. Drain, discarding wine.
  5. Transfer scallops to glass bowl and let cool.
  6. Add tomato, shallot, vinegar, oil, capers and crushed red pepper flakes.
  7. Season to taste with salt and pepper.
  8. Toss gently but well.
  9. Chill 30 minutes before serving.

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About Ceviche (Scallops)

Course/Dish: Fish Seafood
Other Tag: Quick & Easy

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