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Scallop Seviche

Mexican.Chef's picture
Ingredients
  Sea scallops/Bay scallops 1⁄2 Pound, rinsed
  Lime juice/Lemon juice 1⁄3 Cup (5.33 tbs)
  White onion 1⁄4 Cup (4 tbs), diced
  Jalapeno chile/Serrano chiles 2 , stemmed, seeded, and finely diced
  Salad oil 2 Tablespoon
  Chopped oregano leaves 1⁄2 Teaspoon
  Dry oregano 1⁄8 Teaspoon
  Chopped pepper 1⁄2 Cup (8 tbs) (Green Red Or Yellow)
  Minced cilantro 2 Teaspoon (Coriander)
  Salt To Taste
  Oregano sprig 1 Tablespoon
  Lime halves/Lime wedges 1
  Endive head 1 Large, separated
Directions

If using sea scallops, cut into 1/2-inch pieces.
In a large nonmetal bowl, stir together scallops, lime juice, onion, chiles, oil, and chopped oregano.
Cover and refrigerate, stirring occasionally, for at least 8 hours or until next day.
Stir bell pepper and cilantro into scallop mixture; season to taste with salt.
Garnish with oreg-ano sprigs; offer with lime halves and, if desired, endive leaves.

Recipe Summary

Cuisine: 
Mexican
Techniques: 
Marinate
Ingredient: 
Scallop

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