Lime and Chipotle Scallop Seviche - Ceviche

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 6mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Rinse and drain scallops, if they are large cut in half crosswise so they are approximately 1/2-inch thick.
  • In a fry pan combine oil, shallots and chilies, cook until the shallots are soft, stirring about 3 minutes.
  • Stir in the lime juice, vinegar, and water.
  • Bring to a boil over high heat.
  • Add scallops, arranging them in a single layer.
  • Reduce heat cover and simmer until the scallops are just opaque about 2 minutes.
  • Transfer scallops to a bowl.
  • Boil the liquid over high heat until reduced to 1 cup approximately.
  • Pour over the scallops, cover and refrigerate until cool at least 1 1/2 hrs or up to 8 hours.
  • Meanwhile fix the Jicama (cut into matchsticks).
  • Gently mix the Jicama with the Scallops and spoon into 4- 6 soup bowls.
  • Garnish with cilantro and lime wedges.
Advertisement