Appetizer Recipes
Scallops Ceviche
The lime juice "cooks" the scallops in this simple hot-weather favorite, Scallops Ceviche.
Ingredients
- 1/2 pound scallops*
- Juice of 3 to 4 Mexican limes
- 1 tablespoon olive oil
- 1 ripe tomato, chopped
- 2 tomatillos, cleaned and chopped
- 1 fresh jalapeno, chopped
- 1 1/2 teaspoons chopped fresh cilantro
- 1 small clove garlic, chopped
- Salt
Instructions
- Marinate the scallops in a shallow non-reactive bowl in lime juice for several hours until they turn opaque.
- Gently drain, then add the remaining ingredients.
- Serve in small bowls with crackers on the side.
Notes
* You may substitute 1/2 pound of your favorite saltwater fish for the scallops.