Ceviche

Name: Ceviche
Prep time: 20 min
Yield: 4 servings
Ingredients: 1 pound bay scallops; 8 limes, juiced; 2 tomatoes, diced; 5 green onions, minced; 2 stalks celery, sliced; 1/2 green bell pepper, minced; 1/2 cup chopped fresh parsley; freshly ground black pepper; 1 1/2 tablespoons olive oil; 1/8 cup chopped fresh cilantro

⏱️ Ready in 20 min 🥄 Prep 20 min 👥 4 servings

This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Ceviche #Under 1 Hour #Under 30 Minutes #Snack

📊 At a Glance

Prep 20 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 211

% Daily Value*

Total Fat 6.5g 8%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 213mg 9%

Total Carbohydrate 22.4g 8%

Dietary Fiber 5.8g 21%

Total Sugars 5.1g

Protein 21.4g 43%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Rinse scallops and place in a medium sized bowl.

Pour lime juice over the scallops.

The scallops should be completely immersed in the lime juice.

Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).

Empty 1/2 of the lime juice from the bowl.

Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture.

Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.