Awaken the delicate, subtly sweet flavors of scallops in this bright, colorful ceviche made with green tomatoes, shallots, jalapeno, and citrus juice. An essential part of Peruvian cuisine, ceviche can be customized with your favorite ingredients.
| Level: | Easy |
| Total: | 5 hr |
| Prep: | 5 hr |
| Yield: | 1 pound bay scallops |
Instructions
- Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1 1/2 teaspoons salt in a glass bowl. Cover and chill, stirring occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.
Reviews
Excellent. Having travelled in Mexico on business for years I was no stranger to ceviche. This recipe is quite authentic. However adding a shot of high quality clear tequila made it seem like real Mexico. Add cheap stuff and you will ruin the flavor
This recipe is great! I left the dish marinade for a few hours before I served it and it turned out delicious! The only thing I would do next time is to add less shallots, maybe just use 1. I will definitely make this again.
This made a perfect appetizer. I served it in martini glasses. It was so easy and everyone raved about it. I made it exactly according to the recipe and wouldn’t change a thing! I will be making this again. I love the fact that you can make it ahead of time and simply have to add the avocado and cilantro at the last minute.
I love ceviche! I just tried my first one. I marinated the scallops and cilantro with the lime and lemon juice, then basically whipped up a traditional guacamole recipe and mixed them together! Not traditional, but oh-so-yummy!! My secret is a little bit of smoky cumin to take out any fishiness left in the ceviche
This recipe is so easy, and yummy! My wife says I should make it every day. Naturally, being a man, I didn’t listen. I’ve made it a number of times, changing the recipe a little each time. I substituted ocean scallops, added shrimp, hot chile oil, and a splash of tequila.