Scallop Ceviche


  • l lb of fresh scallops
  • 2 tsp lime rind, finely grated
  • 2 cloves garlic, minced
  • 2 red chilies, chopped (Thai, Serrano or jalepaeno)
  • 1 cup lime juice
  • 2 tbs cilantro
  • 2 tbs red onion, minced
  • 1 tbs extra virgin olive oil
  • butter lettuce leaves for serving.
  • Cut each scallop into 4 even pieces and add them to a non metal bowl.
  • Add the rest of the ingredients to the bowl and mix well.
  • Cover and refrigerate for at least 1 hour.
  • Remove from refrigerator and pour off the lime juice in a small bowl.
  • To serve place a tablespoon full of the scallop mixture in a butter lettuce leaf.
  • Pour the lime juice into shot glasses and serve along with the┬áCeviche. (leche de┬áTigre)

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