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Ceviche

SUBMITTED BY: Star Pooley  PHOTO BY: LOU668 

"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."
Ceviche Recipe
RECIPE RATING:
This recipe has been rated 20 times with an average star rating of 4.2
Read Reviews (18)
PREP TIME  20 Min
READY IN  8 Hrs 20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 pound bay scallops
  • 8 limes, juiced
  • 2 tomatoes, diced
  • 5 green onions, minced
  • 2 stalks celery, sliced
  • 1/2 green bell pepper, minced
  • 1/2 cup chopped fresh parsley
  • freshly ground black pepper
  • 1 1/2 tablespoons olive oil
  • 1/8 cup chopped fresh cilantro

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.

FOOTNOTES

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on dec. 23, 2003 by OLDROBBY 
I gave this to local fish market, they've doubled sales of scallops, orange roughy, halibut,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on dec. 14, 2003 by RAYVENS 
Oh My!!! Almost identical to the ceviche I used to order at one of my favorite restaurants! ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on oct. 14, 2003 by Jerrol 
I prefer a little heat in my ceviche, so I added one diced jalepeno pepper. It was delicious! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on jul. 27, 2003 by SPEIDS 
Great recipe ! I substitute Shrimp for the Scallops and use a bit less parsley than what is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on oct. 2, 2003 by FUZZYMABEL 
Wonderful, beautiful, classic. Get extra limes to make sure you get enough juice and use any... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on aug. 11, 2003 by TROLLEYJIM 
Great.I used shrimp.I found a store that sells 100 count,peeled raw shrimp(just the right... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on apr. 26, 2007 by MarshaStewart 
This was really good. I used frozen scallops because I couldn't find fresh and was nervous... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on mar. 12, 2004 by SLGIL1 
I made this for my husband who is from Guadalajara. He loved it! Definately get more limes and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on oct. 2, 2003 by cookinginthevalley 
This was my first attempt at ceviche and it turned out amazing! Sooooo worth all of the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed on jan. 18, 2003 by TINALOPEZ 
I made this using halibut and perhaps the fish was too thick, but it took about 30 hours... MORE

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Nutritional Information
Ceviche

Servings Per Recipe: 4

Amount Per Serving

Calories: 211

  • Total Fat: 6.5g
  • Cholesterol: 37mg
  • Sodium: 213mg
  • Total Carbs: 22.4g
  •     Dietary Fiber: 5.8g
  • Protein: 21.4g

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