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Scallop Ceviche

  • 495minutes
  • 125calories

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Source: mexican.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lbs bay scallops , halved if large

  2. 3/4 cup fresh lemon juice

  3. 3/4 cup fresh lime juice

  4. 1/2 cup red onion , slivered

  5. 1/2 cup yellow bell pepper , slivered

  6. 1 cup pimento stuffed olive, halved (or sliced if large)

  7. 2 tablespoons olive oil

  8. 1 tablespoon fresh cilantro , chopped

  9. 3 slices lime peel (about 2x1/4-inch)

  10. 1 teaspoon salt

  11. 3 dashes hot red pepper sauce

Instructions Jump to Ingredients ↑

  1. Combine all ingredients in 8-inch square baking dish.

  2. Cover with plastic wrap and refrigerate at least 8 hours.

  3. Just before serving, remove zest and transfer to serving dish.

  4. Serve chilled.

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