Scallop Ceviche Recipe

Step 1

Cut zest from 1 of the limes and lemon in long strips. Squeeze 1/2 cup lime juice and 1/4 cup lemon juice. Combine citrus juice and zest, scallops, peppers, onion, chile, garlic, coriander and oil in a mixing bowl. Marinate at room temperature, stirring occasionally, for 1 hour. Refrigerate covered for 1 hour. Remove zest from ceviche and season to taste with salt, if needed. Garnish with julienned lime zest. 120 calories per serving.

From: Syd's Cookbook.

Things You'll Need

  • 4 Fresh Limes
  • 1 Fresh Lemon
  • 1lb Bay Scallops
  • 1/2md Red Bell Pepper, Fine Diced
  • 1md Red Onion, Finely Diced
  • 1 Fresh Chile, Seeded, Minced
  • 1 Clove Garlic, Minced
  • 1/4c Chopped Fresh Coriander
  • 2tb Olive Oil
  • Salt

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