Scallops Ceviche

The lime juice "cooks" the scallops in this simple hot-weather favorite. You may substitute 1/2 pound of your favorite saltwater fish for the scallops.


  • 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


  1. Marinate the scallops in a shallow nonreactive bowl in lime juice for several hours until they turn opaque.
  2. Gently drain, then add the remaining ingredients.
  3. Serve in small bowls with crackers on the side.

Yield: 4 small servings

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