Recipe by Star Pooley
"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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green onions, minced
green bell pepper, minced
chopped fresh parsley
freshly ground black pepper
1 1/2 tablespoons
chopped fresh cilantro
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.
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.
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?
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!
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.
I prefer a little heat in my ceviche, so I added one diced jalepeno pepper. It was delicious!
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.
I've made this a dozen times --- mostly as written, here ... but I've incorporated a few "tweeks" that suit my tastes: I always make the entire dish a day before I want to serve it ---- makes a HUGE difference..... generally the scallops go into the lime juice first thing in the day and everything else gets added late in the day to be served the following day AND I add most of a medium jalapeno with some of the seeds. A sprinkling of chopped cilantro and chunks of avocado on top make a great presentation and dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 58
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