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Ceviche
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Prep Time:
20 minutes
Total Time:
500 minutes
Lime-cured scallop ceviche with tomatoes, celery, bell pepper, scallion, and fresh herbs.
Ingredients:
  • 1 pound bay scallops
  • 8 limes, juiced
  • 2 stalks celery, sliced
  • 2 tomatoes, diced
  • 0.5 green bell pepper, minced
  • 5 green onions, minced
  • 0.5 cup chopped fresh parsley
  • 0.125 cup chopped fresh cilantro
  • 1.5 tablespoons olive oil
  • freshly ground black pepper to taste
Instructions:
  • Rinse scallops thoroughly and place them in a medium bowl. Drizzle lime juice over the scallops, ensuring they are completely submerged. Cover and refrigerate until scallops turn opaque, 8 hours to overnight.
  • Remove half of the lime juice and enrich the flavor by incorporating celery, tomatoes, bell pepper, green onions, parsley, cilantro, olive oil, and black pepper into the mixture; gently mix everything together until well combined.

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