Argentine Ceviche

Recipe by Grace Lynn

I love ceviche and this one takes overnight to achieve the best flavor. It's always a long and aggravating wait for me!

Ingredients Nutrition


  1. In a glass or ceramic bowl, cover the scallops with the lime juice.
  2. Cover and refrigerate for 3 hours.
  3. Meanwhile, combine all of the remaining ingredients in a separate nonreactive bowl.
  4. Cover the sauce and keep at room temperature.
  5. When the scallops are"cooked," drain in a colander.
  6. Rinse under cold running water and pat dry with paper towels.
  7. Add the scallops to the sauce, mix well.
  8. Cover and refrigerate overnight until ready to serve.

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