Scallops Ceviche

By Robert Farrar Capon

Published February 8, 1983

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

  • 3 pounds bay scallops (or sea scallops, quartered)

  • 1 ½ cups fresh lime juice

  • ½ cup fresh coriander leaves (or fresh parsley), chopped

  • ½ cup chopped scallions

  • Salt and pepper to taste

  • ½ cup olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

3 grams carbs; 2 milligrams cholesterol; 93 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 117 milligrams sodium; 1 gram protein; 1 gram sugar

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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