Seviche Recipe – Eats Now

Name: Seviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds sea scallops; 3/4 cup Spanish onion, finely chopped; 2 1/2 teaspoons salt, or 1 tablespoon herbed salt; 2 large cloves garlic, mashed; 1 cup fresh lemon juice; 1 cup scallions, thinly sliced; 3/4 pound tomatoes, peeled and chopped; 1 to 2 hot peppers, finely chopped, with seeds removed (optional); 6 to 7 tablespoons light vegetable or olive oil; Salt to taste; Boston or red-lettuce leaves

Servings: persons

1 1/2 pounds sea scallops
3/4 cup Spanish onion, finely chopped
2 1/2 teaspoons salt, or 1 tablespoon herbed salt
2 large cloves garlic, mashed
1 cup fresh lemon juice
1 cup scallions, thinly sliced
3/4 pound tomatoes, peeled and chopped
1 to 2 hot peppers, finely chopped, with seeds removed (optional)
6 to 7 tablespoons light vegetable or olive oil
Salt to taste
Boston or red-lettuce leaves

1
Rinse the scallops and cut them into large, bite-size pieces.
2
Add the onions, garlic and salt, and enough lemon juice to cover the mixture.
3
Cover and let the mixture marinate at least two hours, preferably overnight.
4
Prepare the scallions, tomatoes and hot peppers, but keep the hot peppers separate from the others.
5
Put the scallops in a strainer to drain off all excess lemon juice.
6
Add all remaining vegetables, except the hot peppers.
7
Add oil; you may use some olive oil, but too much will be too strong a flavor for the delicate scallops.
8
Mix well, but gently with the hands.
9
Taste for salt; add more if necessary.
10
If you are using them, add hot peppers to taste, remembering that there are many varieties of strength.
11
Serve on lettuce leaves.

1459

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/2 pounds sea scallops, 3/4 cup Spanish onion, finely chopped, 2 1/2 teaspoons salt, or 1 tablespoon herbed salt, 2 large cloves garlic, mashed, and more.

Yes, Seviche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions