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Seaside Ceviche

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  Fresh scallops 1 1⁄2 Pound
  Limes 8 (Take Out The Lime Juice To Cover Scallops)
  Thinly sliced green onions 1⁄3 Cup (5.33 tbs)
  Canned chopped green chili peppers 4 Ounce (1 Can)
  Minced fresh cilantro 1⁄4 Cup (4 tbs)
  Chopped stuffed green olives 1⁄4 Cup (4 tbs)
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Tomatoes 2 Medium, seeded and chopped
  Virgin olive oil 1 Tablespoon
  Cayenne pepper 1 Dash
  Garlic powder 1⁄4 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Lettuce 1
  Lemon wedges 4

Cut scallops into bite size pieces and place in a flat, shallow, glass baking dish. Cover scallops with freshly squeezed lime juice. Marinate in the refrigerator for at least 4 hours (preferably over-night). Drain and discard lime juice.
In a large bowl, toss scallops with onions, chili peppers, cilantro, olives, green pepper, tomatoes, and olive oil. Season with cayenne and garlic powder. Add salt and pepper to taste and taco sauce, if desired.
Transfer to a glass serving bowl lined with lettuce and serve with lemon wedges.

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Seaside Ceviche Recipe