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Scallops ceviche
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| Artist: |
_ |
| Categories: |
Scallops, Seafood, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Scallops, fresh | | 1
| cup | Juice, lime, to cover | | 2
| each | Garlic, cloves, minced | | 1
| each | Pepper, red bell, seeded | | | -- julienned | | 2
| each | Chilis, green, sweet | | | -- seeded, julienned | | 1/2
| bunch | Coriander, stemmed | | | -- coarsely chopped | | 1
| large | Tomato, cored, chopped | | 2
| each | Chilies, Jalapeno, with | | | -- seeds, finely chopped | | 1/2
| cup | Oil, olive |
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Procedures:
| 1 | Slice the scallops in thirds, cutting them in a way that preserves the shape and gives a uniform size. | | 2 | Place the scallops in a bowl, add lime juice and marinate for 1 hour. | | 3 | After an hour, add the garlic, red bell pepper and sweet green chili. | | 4 | Mix thoroughly. | | 5 | Add coriander, tomato, and jalapeno chilies. | | 6 | Add olive oil and mix well. | | 7 | Serve immediately. | | 8 | Do not keep more than 2 or 3 hours. |
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