Prep 8 hrs 15 mins
Cook 0 mins
An excellent first course for your Mexican-themed dinner or party. Just make sure you are using the freshest scallops you can get, since you will be essentially eating raw fish. From Good Food Magazine May 1988.
- 2 lbs bay scallops, halved if large
- 3⁄4 cup fresh lemon juice
- 3⁄4 cup fresh lime juice
- 1⁄2 cup red onion, slivered
- 1⁄2 cup yellow bell pepper, slivered
- 1 cup pimento stuffed olive, halved (or sliced if large)
- 2 tablespoons olive oil
- 1 tablespoon fresh cilantro, chopped
- 3 slices lime peel (about 2x1/4-inch)
- 1 teaspoon salt
- 3 dashes hot red pepper sauce
- Combine all ingredients in 8-inch square baking dish.
- Cover with plastic wrap and refrigerate at least 8 hours.
- Just before serving, remove zest and transfer to serving dish.
- Serve chilled.
Great ceviche recipe! I couldn't find fresh bay scallops, so I went with the sea scallops insted (I quartered them before adding them to the mix). I used orange bell pepper, and I used Valentina Muy Picante Salsa Picante for the hot sauce. I added a bit more than 3 dashes, because we like spicy ceviche. I really liked the olives in this, but I love green olives in pretty much anything. Thanks for posting! Made for ZWT5 Zingo
Delicious! I made half the recipe exactly as posted for ZWT5.
I made mine with shrimp instead of scallops (although I do love scallops in my ceviche). I also omitted the oil (less fat), added some orange bell pepper, used both jalapeno and red pepper sauces, added about a Tbsp of orange juice for sweetness and didn't add the olives until the end. We didn't care for the olives in this, but otherwise it was a perfect non-tomato ceviche! Made for ZWT5 for Family Picks for team Las Sirenas.