Scallops Ceviche

Scallops Ceviche

Ready in 1 hour

Try this Scallops Ceviche recipe, or contribute your own. "Soups" and "Seafood" are two of the tags cooks chose for Scallops Ceviche.

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1 Pepper, red bell; seeded, julienned
1/2 c Oil, olive
1 lb Scallops, fresh
1/2 bn Coriander; stemmed, coarsely chopped
1 c lime juice; to cover
2 Chilis, green, sweet,; seeded, julienned
1 lg Tomato; cored, chopped
2 cloves Garlic; minced
2 Chilies, Jalapeno; with seeds, finely chopped

Original recipe makes 4



Slice the scallops in thirds, cutting them in a way that preserves the shape and gives a uniform size. Place the scallops in a bowl, add lime juice and marinate for 1 hour. After an hour, add the garlic, red bell pepper and sweet green chili. Mix thoroughly. Add coriander, tomato, and Jalapeno chilies. Add olive oil and mix well. Serve immediately. Do NOT keep more than 2 or 3 hours. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA File

Calories Per Serving: 383 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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