Scallop Ceviche

Scallop Ceviche
Scallop Ceviche

Ceviche is a great summer dish, perfect for dipping at barbecues.

Scallop Civeche

Serves 4


12 each Lemons and Limes: juice and set aside
4 pound bay scallops and or shrimp
5 cloves finely minced garlic
10 each Roma tomatoes: Seed and finely chop
2 each red onion: Finely mince
2 each red bell peppers: finely chop
3 each jalapeño: roast, seed, peel and finely chop
1 bunch cilantro: chop
1 bunch Green onion: finely chop
1 tablespoon: chipotle tabasco
1/2 cup olive glen oil
2 tablespoons, kosher salt
1 teaspoon ground coriander
1/4 cup fresh orange juice

  1. Slice each scallop in thirds.
  2. Add to pan and cover with lemon and lime juice.
  3. Allow to sit overnight to cook before draining.
  4. Finely chop green onions, jalapeño, onions, peppers, tomatoes.
  5. Place in mixing bowl with seasoning.
  6. Place other ingredients in mixing bowl with drained scallops.
  7. Add 1/4 cup orange juice
  8. Allow to sit two hours before serving
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