Tomatillo Scallop Ceviche

1. 1

   Preheat the broiler and line a baking sheet with foil.

2. 2

   Soak the shallots in ice water for 5 minutes, then drain and set aside.

3. 3

   Put the tomatillos cut-side down on the baking sheet.

4. 4

   Broil until soft and charred in spots, rotating the baking sheet as needed, 4 to 5 minutes.

5. 5

   Let cool.

6. 6

   Transfer half of the tomatillos to a blender along with the 1/4 cup packed cilantro leaves and stems, lime juice and salt.

7. 7

   Blend until smooth.

8. 8

   Remove the skins from the remaining tomatillos and cut into small chunks.

9. 9

   Toss the tomatillo sauce, chopped tomatillos, scallops and drained shallots in a medium bowl.

10. 10

    Cover and refrigerate until the scallops are opaque and firm, tossing a few times, at least 30 minutes and up to overnight.

11. 11

    Toss with the chopped cilantro before serving.

12. 12

    Serve with corn tortillas, if using.

* Per serving · 4 servings · Values may vary.

No additional tips available.