← Back to Search Results
curing Latin American
 Scallop Ceviche

Photo by:
Comments: 0
 

Recipe

Ceviche is one of the most cooling of all summer salads and is inspired by the fiery cuisines of Latin America.

Yield: Makes 10 to 12 servings

Ingredients

  • 3 pounds fresh sea or bay scallops
  • 1 cup fresh lime juice
  • 1/3 cup fresh lemon juice
  • 3 ripe medium tomatoes, seeded and cut into ¼-inch dice
  • 1 yellow bell pepper, seeded and cut into ¼-inch dice
  • 1 red bell pepper, seeded and cut into ¼-inch dice
  • 1 green bell pepper, seeded and cut into ¼-inch dice
  • 2 fresh jalapeño peppers, seeded and minced
  • 1 bunch scallions, white bulbs and green stalks, minced
  • ½ cup minced fresh coriander
  • ¼ cup fruity olive oil
  • Salt and freshly ground pepper to taste
  • Lime wedges for garnish

Directions

1. Place the scallops in a large mixing bowl and pour over the lime and lemon juices. Add the tomatoes, peppers, and scallions and toss together. Add the coriander, oil, salt, and pepper and toss thoroughly to coat.

2. Transfer the ceviche to a serving bowl and refrigerate covered several hours to allow the lime juice to “cook” the scallops and the flavors to blend. Serve cold on small salad plates, garnished with lime wedges.


© 1987 Sarah Leah Chase
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings and includes 1/8 teaspoon of added salt per serving.

201kcal (10%)
169mg (17%)
67mg (111%)
70mcg RAE (2%)
779mg
84mg
27g
2g
3g
9g
59mg (20%)
593mg (25%)
1g (4%)
7g (11%)
4mg (24%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucid-food Lucid Food
by Louisa Shafia
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
flavor Flavor
by Rocco DiSpirito
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
food-to-live-by Food to Live By
by Myra Goodman
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
baked-explorations Baked Explorations
by Matt Lewis
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?