Name: Scallop Ceviche
Prep time: 8 h
Total time: 8 h
Cuisine: Mexican
Ingredients: 1 pound thawed sea scallops, muscle removed cut into quarters; 1 cup fresh squeezed lime juice; 6 scallions diced or ½ cup finely diced red onion; 3 ripe plum tomatoes, seeded and finely chopped; 1 to 2 jalapeno or serano peppers, seeded and finely minced (your preference depending on how hot you like your peppers!); 3 tablespoons minced fresh cilantro; ½ teaspoon ground coriander; 2 tablespoons orange juice; Greens such as rocket or arugula

Scallop Ceviche

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A wonderful recipe for Scallop Ceviche – plus information on how to safely select fish for this dish.

Author: A Family Feast
Prep Time: 8 hours
Total Time: 8 hours
Yield: 4 servings 1x
Category: seafood
Method: Uncooked
Cuisine: Mexican

Ingredients

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1 pound thawed sea scallops, muscle removed cut into quarters
1 cup fresh squeezed lime juice
6 scallions diced or 1/2 cup finely diced red onion
3 ripe plum tomatoes, seeded and finely chopped
1 to 2 jalapeno or serano peppers, seeded and finely minced (your preference depending on how hot you like your peppers!)
3 tablespoons minced fresh cilantro
1/2 teaspoon ground coriander
2 tablespoons orange juice
Greens such as rocket or arugula

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Instructions

Place scallops and lime juice in a container with a lid and refrigerate for six to eight hours. Stir once after three hours.
Drain the lime juice from the scallops and place the scallops in a medium bowl. Add all other ingredients and stir.
Let the scallop mixture sit in the refrigerator for at least 30 minutes to blend flavors.
After 30 minutes, remove from the refrigerator and serve as an appetizer with your favorite greens such as rocket or arugula.

Find it online: https://www.afamilyfeast.com/scallop-ceviche/