Scallop Ceviche

Total Time:
6 hr 15 min
Prep:
15 min
Cook:
6 hr
Ingredients
  • 1 pint lime juice
  • 2 teaspoons kosher salt
  • 8 cloves commercial garlic, smashed
  • 2 pounds sea scallops, adductor muscle removed, sliced thin across grain
Directions
  • Mix all ingredients in sterile plastic container. Refrigerate 6 to 8 hours only. If forgotten and left in marinade, scallops will overcook.

  • Drain very well, remove all garlic and return to container.

  • Will keep refrigerated up to 3 days.


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    Scallop Ceviche

    Recipe courtesy of Food Network Kitchen