Ceviche

Ceviche

62
Star Pooley 0

"This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish."

Ingredients 8 h 20 m {{adjustedServings}} servings 211 cals

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Nutrition

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  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
  2. Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.
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Reviews 62

  1. 75 Ratings

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MarshaStewart
4/26/2007

This was really good. I used frozen scallops because I couldn't find fresh and was nervous about the quality, but I read that the process used for commercially freezing scallops kills some potentially harmful bacteria.

OLDROBBY
12/23/2003

I gave this to local fish market, they've doubled sales of scallops, orange roughy, halibut, etc. Gave to local restaurant, it's their "cold soup" of the day... I'm gin' it to acquaintances, now, they're "Pals"... nuff said?

RAYVENS
12/14/2003

Oh My!!! Almost identical to the ceviche I used to order at one of my favorite restaurants! You can also substitute peeled & deveined shrimp in place of the scallops or use a combination! I'm hooked on this quick & easy recipe - really impresses, as well! Thank you, Star!