Ceviche Recipe - Allrecipes.com
Ceviche Recipe
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Ceviche
Delicious, refreshing Mexican seafood appetizer that’s bright with flavor. See more
  • READY IN 8+ hrs

Ceviche

Recipe by  

"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 Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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Directions

  1. 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).
  2. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 8 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 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.

 
Most Helpful Critical Review
Jan 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.

 
Dec 23, 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?

 
Dec 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!

 
Mar 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.

 
Oct 14, 2003

I prefer a little heat in my ceviche, so I added one diced jalepeno pepper. It was delicious!

 
Oct 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.

 
Jul 27, 2003

Great recipe ! I substitute Shrimp for the Scallops and use a bit less parsley than what is called for.

 

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Nutrition

  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 22.4 g
  • 7%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 21.4 g
  • 43%
  • Sodium
  • 213 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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