Scallop Ceviche

Total Time
8hrs 15mins
Prep
8 hrs 15 mins
Cook
0 mins

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

Nutrition

Directions

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

5 5

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

5 5

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

5 5

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.