SCALLOP CEVICHE

Scallop Ceviche image

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.

Provided by JackieOhNo

Categories Mexican

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 11

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Ingredients

2 lbs bay scallops, halved if large
3/4 cup fresh lemon juice
3/4 cup fresh lime juice
1/2 cup red onion, slivered
1/2 cup yellow bell pepper, slivered
1 cup pimento stuffed olive, halved (or sliced if large)
2 tablespoons olive oil
1 tablespoon fresh cilantro, chopped
3 slices lime peel (about 2x1/4-inch)
1 teaspoon salt
3 dashes hot red pepper sauce

Steps:

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

Nutrition Facts : Calories 125.5, Fat 4, SaturatedFat 0.6, Cholesterol 27.3, Sodium 740.6, Carbohydrate 8.6, Fiber 0.4, Sugar 1.4, Protein 14.1

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