Scallop Ceviche
User Reviews
5.0
3 reviews
Excellent
-
Cook Time
mins
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Servings
8 servings
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Course
Appetizer
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Cuisine
South American
Scallop Ceviche
Report
This scallop ceviche with corn and cucumber is a light and refreshing recipe perfect for summer entertaining! Serve it with tortilla chips and cocktails!
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Ingredients
- 2 ears sweet white corn shucked
- 1 medium cucumber peeled, seeded and cut into a ¼-1/2 inch dice
- 1 jalapeño chiles minced remove seeds for less heat
- ¼ cup minced red onion
- ¼ cup fresh cilantro minced, plus whole leaves for garnish
- ¼ cup freshly squeezed lemon juice about 3-4 lemons
- ½ cup freshly squeezed orange juice
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 lb very fresh dry sea scallops
- tortilla chips for serving
Notes
- It is important that you only use the freshest scallops possible. If they're questionable, cook them.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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