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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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

211.1 calories; protein 21.4g 43% DV; carbohydrates 22.4g 7% DV; fat 6.5g 10% DV; cholesterol 37.5mg 13% DV; sodium 212.9mg 9% DV. Full Nutrition

Reviews (96)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/27/2007
This was really good. I used frozen scallops because I couldn't find fresh and was nervous about the quality, but I read that the process used for commercially freezing scallops kills some potentially harmful bacteria. Read More
(276)

Most helpful critical review

Rating: 3 stars
01/18/2003
I made this using halibut and perhaps the fish was too thick but it took about 30 hours before the fish appeared "cooked." After tasting it I decided it was a little bland and added more lime juice and cilantro. Read More
(23)
116 Ratings
  • 5 star values: 71
  • 4 star values: 32
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 5
Rating: 4 stars
04/26/2007
This was really good. I used frozen scallops because I couldn't find fresh and was nervous about the quality, but I read that the process used for commercially freezing scallops kills some potentially harmful bacteria. Read More
(276)
Rating: 5 stars
12/24/2003
I gave this to local fish market, they've doubled sales of scallops, orange roughy, halibut, etc. Gave to local restaurant, it's their "cold soup" of the day... I'm gin' it to acquaintances, now, they're "Pals"... nuff said? Read More
(242)
Rating: 5 stars
12/14/2003
Oh My!!! Almost identical to the ceviche I used to order at one of my favorite restaurants! You can also substitute peeled & deveined shrimp in place of the scallops or use a combination! I'm hooked on this quick & easy recipe - really impresses, as well! Thank you, Star! Read More
(210)
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Rating: 5 stars
08/30/2016
I've made this a dozen times --- mostly as written, here ... but I've incorporated a few "tweeks" that suit my tastes: I always make the entire dish a day before I want to serve it ---- makes a HUGE difference..... generally the scallops go into the lime juice first thing in the day and everything else gets added late in the day to be served the following day AND I add most of a medium jalapeno with some of the seeds. A sprinkling of chopped cilantro and chunks of avocado on top make a great presentation and dish. UPDATE: I've tried this a couple times using Rotel's tomatoes with lime & cilantro ...... then 1/2 green pepper, a few slices of jalapeno's chopped fine, and a couple tablespoons of chopped cilantro. But ..... again .... the KEY is to get the scallops into the lime juice the day before!!! Read More
(78)
Rating: 5 stars
03/12/2004
I made this for my husband who is from Guadalajara. He loved it! Definately get more limes and cut up the scallops some. On my husbands request I left out the green pepper and celery and used regular onion instead. He's still raving about it. I will definatly make again. Read More
(63)
Rating: 5 stars
10/02/2003
Wonderful beautiful classic. Get extra limes to make sure you get enough juice and use any leftovers for Margaritas. We cut each scallop in half to make sure they "cooked" thoroughly and let everything sit for another hour after combining. Very refreshing after a hot day at the beach. Read More
(46)
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Rating: 5 stars
10/14/2003
I prefer a little heat in my ceviche so I added one diced jalepeno pepper. It was delicious! Read More
(46)
Rating: 4 stars
07/27/2003
Great recipe! I substitute Shrimp for the Scallops and use a bit less parsley than what is called for. Read More
(32)
Rating: 4 stars
08/11/2003
Great.I used shrimp.I found a store that sells 100 count peeled raw shrimp(just the right size). I used a little more cilantro & added a tablespoon of balsamic vinegar. trolleyjim Read More
(29)
Rating: 3 stars
01/18/2003
I made this using halibut and perhaps the fish was too thick but it took about 30 hours before the fish appeared "cooked." After tasting it I decided it was a little bland and added more lime juice and cilantro. Read More
(23)