Scallops Ceviche
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
scallops
fresh |
|
| 1 | cup |
lime juice
to cover |
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
sweet red bell peppers
seeded, julienned |
|
| 2 | each |
green chili peppers
sweet, seeded, julienned |
*
|
| ½ | bunch |
coriander
stemmed, coarsely chopped |
*
|
| 1 | large |
tomatoes
cored, chopped |
|
| 2 | each |
jalapeño pepper
with seeds, chopped |
*
|
| ½ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
scallops
fresh |
|
| 237 | ml |
lime juice
to cover |
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
sweet red bell peppers
seeded, julienned |
|
| 2 | each |
green chili peppers
sweet, seeded, julienned |
*
|
| 0.5 | bunch |
coriander
stemmed, coarsely chopped |
*
|
| 1 | large |
tomatoes
cored, chopped |
|
| 2 | each |
jalapeño pepper
with seeds, chopped |
*
|
| 118 | ml |
olive oil
|
|
Directions
Slice the scallops in thirds, cutting them in a way that preserves the shape and gives a uniform size.
Place the scallops in a bowl, add lime juice and marinate for 1 hour.
After an hour, add the garlic, red bell pepper and sweet green chili.
Mix thoroughly.
Add coriander, tomato, and Jalapeno chilies.
Add olive oil and mix well.
Serve immediately.
Do not keep more than 2 or 3 hours.
