1 Pound Bay Scallops 1/2 Cup Lime Juice 6 Tbs. Red Onion, small dice 1 tsp. Serrano Pepper, minced 1/2 tsp. Garlic, minced 3 Tbs. Cilantro, chopped 1 Tbs. Olive Oil 2 tsp. Red Vinegar 1/8 tsp. Salt 1 Pinch Black Pepper
Wash scallops in cold water. [optional]
Dry well on paper towels.
Place scallops into a glass or aluminum bowl.
Add lime juice and red onion.
Add all other ingredients to bowl.
Mix well.
Place ceviche into a small bowl and cover with plastic.
Place bowl into refrigerator for at least two hours or up to eight hours.
Ceviche is ready to eat after two hours.
You can add some extra cilantro and onion to freshen it up before serving.
Optional: Serve ceviche with guacamole and chips as seen in the top photo.
New Taste Thinking:
Ceviche is a nice, light appetizer or lunch. You can substitute a half pound of any fish in place of the scallops. Be sure to slice the fish into thin slices before adding it to the other ingredients. Also, make sure the fish is extra fresh and clean of any dirt or sand.
As far as scallops, always buy the "Dry Packed". These are the scallops that have not been soaked in the preservative, Sodium Tripolyphosphate. Stay away from the "Wet Packed" or "Soaked" scallops because they taste like soap. As a matter of fact, Sodium Tripolyphosphate is an ingredients in laundry detergent. Dry packed scallops can be very expensive but a great option is to look for frozen scallops that are preservative free. They are very reasonably priced and taste as good as the fresh.
Serving Size 1/2 Cup Servings Per Recipe 6 Calories 96 Calories from Fat 25 Total Fat 3g
Saturated Fat 0g Trans Fat 0g
Cholesterol 25mg
Sodium 170mg Total Carbohydrate 5g
Dietary Fiber 0g Sugars 1g Protein 13g
