Scallops Ceviche Recipe

Name: Scallops Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12 lbs small bay scallops; lime juice (fresh preferred); 3 tablespoons orange juice; 1 teaspoon champagne vinegar; ⅓ cup olive oil; 18-¼ teaspoon Tabasco sauce, to taste; 2 garlic cloves, minced; 1 tablespoon chopped fresh sweet basil, to taste; 1 tablespoon chopped fresh parsley, to taste; 1 teaspoon granulated sugar; salt & freshly ground black pepper, to taste; 2 medium red onions, finely chopped (sweet Italian onions); 1 (4 ounce) canchopped mild green chilies (do not drain); 1 medium red bell pepper, chopped; 1 medium yellow bell pepper, chopped; grated orange rind, for garnish

Servings: persons

3 12 lbs small bay scallops
lime juice (fresh preferred)
3 tablespoons orange juice
1 teaspoon champagne vinegar
⅓ cup olive oil
18-¼ teaspoon Tabasco sauce, to taste
2 garlic cloves, minced
1 tablespoon chopped fresh sweet basil, to taste
1 tablespoon chopped fresh parsley, to taste
1 teaspoon granulated sugar
salt & freshly ground black pepper, to taste
2 medium red onions, finely chopped (sweet Italian onions)
1 (4 ounce) canchopped mild green chilies (do not drain)
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
grated orange rind, for garnish

1
Place scallops in a shallow airtight container such as Tupperware and add lime juice to cover.
2
Cover tightly and refrigerate for eight hours.
3
Place marinated scallops in a colander and drain thoroughly, but do not rinse.
4
In a separate bowl whisk together the orange juice, vinegar, olive oil, Tabasco, garlic, basil, parsley, and sugar, then add the salt and pepper to taste.
5
Add remaining ingredients (except for orange rind garnish), toss, adjust seasoning.
6
Add the drained scallops, toss well, and refrigerate until time of serving.
7
To serve, toss ceviche again to coat, then place in lettuce-lined shallow bowl and sprinkle with grated orange rind.
8
Note: other mild white fish can be substituted for scallops, such as flounder.

292

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 16 ingredients. The key ingredients include: 3 12 lbs small bay scallops, lime juice (fresh preferred), 3 tablespoons orange juice, 1 teaspoon champagne vinegar, and more.

Yes, Scallops 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.

Scallops Ceviche

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