Sea Scallop Ceviche Recipe
This sunny and fresh sea scallop ceviche was inspired by the coastal Mexican city of Playa Del Carmen. It's a cool and refreshing appetizer by the pool, or a light dinner al fresco.
Servings 2 as an appetizer
Calories 144kcal
Ingredients
- 10 large sea Scallops
- 1 orange zested and juiced
- 3 limes zested and juiced
- 2 T. very thinly sliced red onion
- 1 red jalapeno or thai chile sliced thin (best to remove seeds and ribs)
- 1/2 large red bell pepper diced into fine cubes
- 2 t. sugar may need more to taste
- 2 T. fresh cilantro
- 1 t. kosher salt
Instructions
- Blot the scallops on paper towels to remove excess moisture.
- Using a sharp knife slice each scallop into razor-thin slices, place into a large bowl. When you're done slicing scallops place the bowl in the refrigerator.
- Zest all of the citrus fruits and place the zest into the bowl with the scallops. Juice the orange and limes. Add the zest and juice to the bowl of scallops.
- Slice the red onion and chile, if using. Add to the bowl. Sice 1/2 a red bell pepper into small dice and add to the bowl. Add 2 T chopped cilantro, salt, and sugar to the bowl. Fold everything together well
- Chill 3-5 hours. Season to taste before serving. It may need a pinch more salt or sugar depending on how juicy and sweet your citrus fruits were. Serve chilled, with tortilla chips if desired.
Notes
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please discuss your options with your doctor to make sure this recipe is safe for you and your family.
Nutrition
Serving: 2as an appetizer | Calories: 144kcal | Carbohydrates: 24g | Protein: 15g | Fat: 1g | Cholesterol: 27mg | Sodium: 1602mg | Fiber: 4g | Sugar: 9g