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.)
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Units: US | Metric
- 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) can chopped mild green chilies (do not drain)
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- grated orange rind, for garnish
- 1Place 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.
- 2In 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.
- 3Add remaining ingredients (except for orange rind garnish), toss, adjust seasoning.
- 4Add the drained scallops, toss well, and refrigerate until time of serving.
- 5To serve, toss ceviche again to coat, then place in lettuce-lined shallow bowl and sprinkle with grated orange rind.
- 6Note: other mild white fish can be substituted for scallops, such as flounder.
- 7Makes 8-10 side servings.
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Nutritional Facts for Scallops Ceviche
Serving Size: 1 (239 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 284.5
- Calories from Fat 95
- Total Fat 10.6 g
- Saturated Fat 1.4 g
- Cholesterol 65.6 mg
- Sodium 490.5 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 1.1 g
- Sugars 3.2 g
- Protein 34.2 g
The following items or measurements are not included: