Scallop Ceviche Recipe

Name: Scallop Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh scallops; 1 cup fresh lime juice; 1/2 cup fresh orange juice; 3 tablespoons diced red onion; 2 tablespoons diced serrano peppers; 3 tablespoons diced cachucha peppers; 2 tablespoons olive oil; 1/2 pound tomatillos; 1/2 pound Roma tomatoes; 1 red onion; 1 jalapeno pepper; 1/2 cup lime juice; 1 teaspoon truffle oil; 1 bunch cilantro; Salt and pepper, to taste

Servings: persons

1 pound fresh scallops
1 cup fresh lime juice
1/2 cup fresh orange juice
3 tablespoons diced red onion
2 tablespoons diced serrano peppers
3 tablespoons diced cachucha peppers
2 tablespoons olive oil
1/2 pound tomatillos
1/2 pound Roma tomatoes
1 red onion
1 jalapeno pepper
1/2 cup lime juice
1 teaspoon truffle oil
1 bunch cilantro
Salt and pepper, to taste

1
Place all the ingredients in a non- reactive container and keep cold in the refrigerator for 24 hours.
2
Remove from the refrigerator and drain all the liquid and set aside.
3
In a saute pan with tablespoon of oil, bring up to high heat and add the first 4 ingredients.
4
Toss until they are blackened.
5
Let cool and in a food processor, place all blackened vegetables and remaining ingredients and pulse to medium chop the vegetables.
6
Toss well and chill.
7
Fold scallops into mixture and serve.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound fresh scallops, 1 cup fresh lime juice, 1/2 cup fresh orange juice, 3 tablespoons diced red onion, and more.

Yes, Scallop Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Scallop Ceviche

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