• 30minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, B12, H, C, D
MineralsFluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. For Ceviche :

  2. 2 pounds bay scallops

  3. 2 Serrano peppers , seeded and finely diced

  4. 1 red bell pepper , finely diced

  5. 1/4 sweet Vidallia onion , finely diced

  6. 3 ripe vine tomatoes , diced

  7. 1 clove garlic , minced

  8. 1 teaspoon sugar

  9. 2 cups fresh lime juice

  10. 1/2 cup fresh lemon juice

  11. Kosher salt and freshly ground black pepper

  12. 3 tablespoons chopped cilantro , plus more sprigs for garnish

  13. 2-3 tablespoons extra-virgin olive oil

  14. For Tortilla Crisps:

  15. 6 6-inch corn tortillas

  16. 1/2 cup extra-virgin olive oil

  17. Kosher salt

Instructions Jump to Ingredients ↑

  1. Rinse and clean scallops. In a large mixing bowl combine lime juice, lemon juice, sugar, garlic, salt and pepper.

  2. Add both peppers, onion, and tomato to the marinade. Add scallops and gently stir. Cover with plastic wrap (press plastic wrap down onto the mixture so there is no air in between) and place in the refrigerator for 1-2 hours.

  3. Meanwhile, prepare tortilla crisps. Cut tortillas into quarters. Brush with olive oil and place on a sheet tray (you will have to use 2 sheet trays for the entire recipe). Season lightly with salt and bake in a pre-heated 375 degree oven for 12 minutes. Allow to cool so they become nice and crispy.

  4. Strain off most of the liquid and pour ceviche into a another bowl. Drizzle with a little olive oil and mix in chopped cilantro. Taste and season with more salt and pepper if required.


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