Ceviche
This ceviche recipe features fresh raw scallops cured with lime juice, then mixed with tomatoes, celery, bell pepper, scallion, parsley, and cilantro.
- Servings
- 4
- Prep
- 20 min
- Cook
- -
- Total
- 500 min
Ingredients
Shopping list
Nutrition
| Calories | 211 kcal |
|---|---|
| Carbohydrate | 22 g |
| Cholesterol | 38 mg |
| Fiber | 6 g |
| Protein | 21 g |
| Fat | 7 g |
| Saturated fat | 1 g |
| Sodium | 213 mg |
| Sugar | 5 g |
Steps
Gather all ingredients.
Rinse scallops and place in a medium bowl.
Pour lime juice over scallops; scallops should be completely immersed in lime juice.
Cover and chill in the refrigerator until scallops are opaque, 8 hours to overnight.
Discard 1/2 of the lime juice from the bowl.
Add celery, tomatoes, bell pepper, green onions, parsley, cilantro, olive oil, and black pepper; stir gently until combined.
Serve and enjoy!
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