Scallops Ceviche

By Robert Farrar Capon

Total Time
10 minutes, plus several hours' refrigeration
Rating
4(29)
Comments
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Featured in: FOR WINTER BLAHS: PARTY ON SUNDAY AFTERNOON

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Ingredients

Yield:12 servings
  • 3pounds bay scallops (or sea scallops, quartered)
  • 1½cups fresh lime juice
  • ½cup fresh coriander leaves (or fresh parsley), chopped
  • ½cup chopped scallions
  • Salt and pepper to taste
  • ½cup olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

93 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 117 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Marinate scallops in lime juice for several hours in refrigerator, stirring occasionally.

  2. Step 2

    Drain them, add remaining ingredients and mix thoroughly. Serve with bread, butter and plenty of toothpicks.

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4 out of 5
29 user ratings
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