Scallop Ceviche

Yield

6

Cooking time

45 min
3

Ceviche can always be described as a famous Latin American appetizer. The popular custom is that some kind of seafood is marinated in acid mixture and fresh vegetables are combined to offer a captivating taste. Generally speaking, acid mixture is lemon juice and this mixture works on the raw fish to change its texture. The fish becomes firmer without getting cooked. Whenever you prepare this appetizer, you have to use fresh fish. This Scallop Ceviche recipe talks about how to prepare an amazing appetizer in a quick and easy manner. Total time required for making this Scallop Ceviche appetizer comes around 30 minutes and with the quantity advocated in this recipe, you can serve it for six people. First of all, you need to take a bowl.

Scallops should be placed into the bowl.

Lime juice needs to be added.

Lemon zest and juice must be added as well.

You have to mix together all these ingredients in the best manner.

Then, you need to chill the mixture.

You must stir often.

You have to stop when scallops turn opaque.

It should be stirred in a gentle manner to combine the ingredients really well for about 20 minutes.

Now, you must take the oranges.

One should be segmented and chopped.

You must juice the second one.

The next step is to add juice, segments, red onion, avocado, salt, Jalapeno chile and cilantro to the scallops.

All these ingredients should be stirred in a gentle manner to combine them properly.

The dish is ready to serve and you can serve it with tortilla chips.

Ceviche can always be described as a famous Latin American appetizer. The popular custom is that some kind of seafood is marinated in acid mixture and fresh vegetables are combined to offer a captivat...

Ingredients

  • Sea Scallops – 1 pound (It should be chopped).
  • Cubed avocado – 1 no.
  • Lime juice – 1/3 cup
  • Silvered red onion – 1/4 cup
  • Zest and juice – 1 lemon
  • Salt – 1/2 teaspoon
  • Large oranges – 2 nos.
  • Jalapeno chile – 1 tablespoon (It should be chopped).
  • Cilantro – 2 tablespoons (It should be chopped).
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