Scallop Ceviche Recipe - Cooking Index
Scallop Ceviche Recipe - Cooking Index
| 4 | Fresh limes | |
| 1 | Fresh lemon | |
| 1 lb | 454g / 16oz | Bay scallops |
| 1/2 lb | 227g / 8oz | Red bell pepper - fine diced (medium) |
| 1 lb | 454g / 16oz | Red onion - finely diced (medium) |
| 1 | Fresh chile - seeded, minced | |
| 1 | Garlic - minced | |
| 1/4 cup | 36g / 1.3oz | Chopped fresh coriander |
| 2 tablespoons | 30ml | Olive oil |
| Salt |
Cut zest from 1 of the limes and lemon in long strips. Squeeze 1/2 cup lime juice and 1/4 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 julienne lime zest.
Source:
TOO HOT TAMALES SHOW #TH6106
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