Ceviche (Scallops)

Ceviche (scallops) Recipe

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


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

About Ceviche (Scallops)

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