Scallop Ceviche En Brochette

Name: Scallop Ceviche En Brochette
Total time: 6 h 15 min
Yield: Four servings
Cuisine: french, latin american
Ingredients: 1 cup lime juice; 1 cup lemon juice; 1/2 teaspoon salt; 1 teaspoon fresh ground pepper; 1 clove garlic, peeled and minced; 1 small red onion, peeled and minced; 1 small jalapeno chili pepper, seeded, deveined and minced; 1 cup minced parsley; 32 medium-size sea scallops; 1 red bell pepper, seeded, deveined and cut into 1/2-inch dice; 1 yellow bell pepper, seeded, deveined and cut into 1/2-inch dice

By Molly O'Neill

Updated April 6, 2023

Total Time: 15 minutes, plus 6 hours' refrigeration
Rating: (0)
Comments: Read comments

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Ingredients

Yield:Four servings

1cup lime juice
1cup lemon juice
½teaspoon salt
1teaspoon fresh ground pepper
1clove garlic, peeled and minced
1small red onion, peeled and minced
1small jalapeno chili pepper, seeded, deveined and minced
1cup minced parsley
32medium-size sea scallops
1red bell pepper, seeded, deveined and cut into ½-inch dice
1yellow bell pepper, seeded, deveined and cut into ½-inch dice

Ingredient Substitution Guide

Preparation

Step 1
In a glass or ceramic bowl, combine the lime juice, lemon juice, salt, pepper, garlic, red onion, jalapeno and ½ cup parsley. Add the scallops. Cover with plastic wrap and refrigerate for at least 6 hours, turning once.
Step 2
Remove the scallops from the marinade. Alternate pieces of red and yellow peppers with 4 scallops on each of the 8 skewers. Arrange on a platter and sprinkle with the reserved parsley. This can be made up to 24 hours before serving.

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