Scallop Ceviche recipe
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Scallop Ceviche

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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

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Ingredients


Preparation

Cut zest from 1 of the limes and lemon in long strips. Squeeze 1/2 cup lime juice and 1/4 cup lemon juice. Combine citrus juice and zest, scallops, peppers, onion, chile, garlic, coriander and oil in a mixing bowl. Marinate at room temperature, stirring occasionally, for 1 hour. Refrigerate covered for 1 hour. Remove zest from ceviche and season to taste with salt, if needed. Garnish with julienned lime zest. 120 calories per serving. From: Syds Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip


Cuisine: Mexican Main Ingredient: Seafood-Other

Tags: Seafood, Salads, Mexican, Syds book, Bell pepper, Garlic, Olive oil, Onion, Red Onion, Lemon, Lime, Seafood-Other [edit]

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