*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.
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.
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?
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!
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!!!
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.
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.
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.