Scallop Ceviche
User Reviews
5
3 reviews
Excellent
-
Cook Time
5 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 sweet white corn shucked, ears
- 1 cucumber peeled, seeded and cut into a ¼-1/2 inch dice, medium
- 1 jalapeno chile remove seeds for less heat, minced
- ¼ cup red onion minced
- ¼ cup cilantro minced, plus whole leaves for garnish, fresh
- ¼ cup lemon juice about 3-4 lemons, freshly squeezed
- ½ cup orange juice freshly squeezed
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 lb sea scallops very fresh, dry
- 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
3 reviews
Excellent
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