Scallop Ceviche
"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."
photo by Muffin Goddess
- Ready In:
- 8hrs 15mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 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
directions
- 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.
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Reviews
-
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.
Tweaks
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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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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