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sea scallops ceviche

(1 rating)
karenella1 avatar
Recipe by
Martha Price
@karenella1
San Jose, CA

This is a very simple, yet delicious, civiche. Wonderful as an elegant first course, it is flavorful and succulent, however its' simplicity makes sure it does not detract from the more complex flavors of the meal to come. If you like sea scallops and would like to serve a starter course that is no-fail and sure to please, try this! From my trusty old thrift store find 1961 edition of The New York Times Cookbook.

(1 rating)
yield 4 serving(s)
prep time 10 Min
method Refrigerate/Freeze

Ingredients For sea scallops ceviche

  • 1 c
    sea scallops (about 1/2 lb.)
  • juice of 4 limes
  • 2 Tbsp
    minced onion
  • 1 Tbsp
    chopped parsley
  • 2 Tbsp
    minced green pepper
  • 3 Tbsp
    olive oil
  • salt and freshly ground pepper to taste

How To Make sea scallops ceviche

  • 1
    Cut raw scallops into quarters and cover with the lime juice. Marinate one hour or more in the refrigerator. Drain.
  • 2
    Combine the onion, parsley and green pepper with the scallops. Add the olive oil, mix well and season with the salt and pepper.
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