Ceviche

4.4
(117)

This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.

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Prep Time:
20 mins
Additional Time:
8 hrs
Total Time:
8 hrs 20 mins
Servings:
4
Yield:
4 to 6 servings

Ingredients

  • 1 pound bay scallops

  • 8 limes, juiced

  • 2 tomatoes, diced

  • 5 green onions, minced

  • 2 stalks celery, sliced

  • ½ green bell pepper, minced

  • ½ cup chopped fresh parsley

  • freshly ground black pepper

  • 1 ½ tablespoons olive oil

  • cup chopped fresh cilantro

Directions

  1. Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).

  2. Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.

Nutrition Facts (per serving)

211 Calories
7g Fat
22g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 211
% Daily Value *
Total Fat 7g 8%
Saturated Fat 1g 5%
Cholesterol 38mg 13%
Sodium 213mg 9%
Total Carbohydrate 22g 8%
Dietary Fiber 6g 21%
Total Sugars 5g
Protein 21g
Vitamin C 77mg 384%
Calcium 112mg 9%
Iron 2mg 12%
Potassium 827mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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