Prep 15 mins
Cook 0 mins
This recipe originally came from Fairbanks’ Margaret Clark in “Good Food A-Plenty,” but I’ve fiddled with it a lot. :) Delicious! (Time does not include marination.)
- 3 1⁄2 lbs small bay scallops
- lime juice (fresh preferred)
- 3 tablespoons orange juice
- 1 teaspoon champagne vinegar
- 1⁄3 cup olive oil
- 1⁄8-1⁄4 teaspoon Tabasco sauce, to taste
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh sweet basil, to taste
- 1 tablespoon chopped fresh parsley, to taste
- 1 teaspoon granulated sugar
- salt & freshly ground black pepper, to taste
- 2 medium red onions, finely chopped (sweet Italian onions)
- 1 (4 ounce) canchopped mild green chilies (do not drain)
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- grated orange rind, for garnish
- Place scallops in a shallow airtight container such as Tupperware and add lime juice to cover. Cover tightly and refrigerate for eight hours. Place marinated scallops in a colander and drain thoroughly, but do not rinse.
- In a separate bowl whisk together the orange juice, vinegar, olive oil, Tabasco, garlic, basil, parsley, and sugar, then add the salt and pepper to taste.
- Add remaining ingredients (except for orange rind garnish), toss, adjust seasoning.
- Add the drained scallops, toss well, and refrigerate until time of serving.
- To serve, toss ceviche again to coat, then place in lettuce-lined shallow bowl and sprinkle with grated orange rind.
- Note: other mild white fish can be substituted for scallops, such as flounder.
- Makes 8-10 side servings.