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    You are in: Home / Mexican / Scallop Ceviche Recipe
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    Scallop Ceviche

    Scallop Ceviche. Photo by Muffin Goddess

    1/3 Photos of Scallop Ceviche

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    8 hrs 15 mins

    0 mins

    JackieOhNo!'s Note:

    An excellent first course for your Mexican-themed dinner or party. Just make sure you are using the freshest scallops you can get, since you will be essentially eating raw fish. From Good Food Magazine May 1988.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients in 8-inch square baking dish.
    2. 2
      Cover with plastic wrap and refrigerate at least 8 hours.
    3. 3
      Just before serving, remove zest and transfer to serving dish.
    4. 4
      Serve chilled.

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    Ratings & Reviews:

    • on June 14, 2009

      55

      Great ceviche recipe! I couldn't find fresh bay scallops, so I went with the sea scallops insted (I quartered them before adding them to the mix). I used orange bell pepper, and I used Valentina Muy Picante Salsa Picante for the hot sauce. I added a bit more than 3 dashes, because we like spicy ceviche. I really liked the olives in this, but I love green olives in pretty much anything. Thanks for posting! Made for ZWT5 Zingo

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    • on June 13, 2009

      55

      Delicious! I made half the recipe exactly as posted for ZWT5.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2009

      55

      I made mine with shrimp instead of scallops (although I do love scallops in my ceviche). I also omitted the oil (less fat), added some orange bell pepper, used both jalapeno and red pepper sauces, added about a Tbsp of orange juice for sweetness and didn't add the olives until the end. We didn't care for the olives in this, but otherwise it was a perfect non-tomato ceviche! Made for ZWT5 for Family Picks for team Las Sirenas.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Scallop Ceviche

    Serving Size: 1 (182 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 125.5
     
    Calories from Fat 36
    28%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 27.2 mg
    9%
    Sodium 740.6 mg
    30%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.3 g
    5%
    Protein 14.0 g
    28%

    The following items or measurements are not included:

    pimento stuffed olives

    lime peel

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