Scallop Ceviche
Yield
8 servingsPrep
10 minCook
0 minReady
2 hrsLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
limes
|
|
| 1 | each |
lemon
|
|
| 1 | pound |
bay scallops
|
|
| ½ | medium |
sweet red bell peppers
fine diced |
|
| 1 | medium |
red onion
finely diced |
|
| 1 | each |
green chili peppers
fresh, seeded, minced |
*
|
| 1 | clove |
garlic
minced |
|
| ¼ | cup |
coriander
fresh, chopped |
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
limes
|
|
| 1 | each |
lemon
|
|
| 453.6 | g |
bay scallops
|
|
| 0.5 | medium |
sweet red bell peppers
fine diced |
|
| 1 | medium |
red onion
finely diced |
|
| 1 | each |
green chili peppers
fresh, seeded, minced |
*
|
| 1 | clove |
garlic
minced |
|
| 59 | ml |
coriander
fresh, chopped |
*
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Cut zest from 1 of the limes and lemon in long strips.
Squeeze ½ cup lime juice and ¼ cup lemon juice.
Combine citrus juice and zest, scallops, peppers, onion, chile, garlic, coriander and oil in a mixing bowl.
Marinate at room temperature, stirring occasionally, for 1 hour.
Refrigerate covered for 1 hour.
Remove zest from ceviche and season to taste with salt, if needed.
Garnish with julienned lime zest.
