Argentine Ceviche

Recipe by Grace Lynn
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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