Scallop Ceviche
15m prep 0s cook 2h ready
4 servings Ceviche is raw shellfish or fish marinated in an acidic dressing. Though not technically cooked, the acid causes the shellfish to turn opaque and firm up.
Ingredients
- 1 pound whole bay scallops or sea scallops, side “hinge” removed, above, cut into small chunks
- ¼ cup lemon juice
- ¼ cup lime juice
- 1 to 2 serrano peppers or fresh red Thai chiles, very thinly sliced
- (¼ medium red onion, sliced paper thin)
- ¼ teaspoon salt
- Chopped cilantro
- Drizzle of extra-virgin olive oil
- Tostadas or tortilla chips
- Sliced avocado
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 pound whole bay scallops or sea scallops, side “hinge” removed, above, cut into small chunks
- ¼ cup lemon juice
- ¼ cup lime juice
- 1 to 2 serrano peppers or fresh red Thai chiles, very thinly sliced
- (¼ medium red onion, sliced paper thin)
- ¼ teaspoon salt
- Chopped cilantro
- Drizzle of extra-virgin olive oil
- Tostadas or tortilla chips
- Sliced avocado
Let's Cook
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Step 1.
Place in a medium bowl: 1 pound whole bay scallops or sea scallops, side “hinge” removed, above, cut into small chunks
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Step 2.
Toss with: ¼ cup lemon juice; ¼ cup lime juice; 1 to 2 serrano peppers or fresh red Thai chiles, very thinly sliced; (¼ medium red onion, sliced paper thin); ¼ teaspoon salt
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Step 3.
Refrigerate, stirring occasionally, for at least 2 hours or overnight. Top with: Chopped cilantro; Drizzle of extra-virgin olive oil
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Step 4.
Serve with: Tostadas or tortilla chips; Sliced avocado
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