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Scallop Ceviche

Recipe courtesy Zocalo, Philadelphia, PA

Show: The Best OfEpisode: Mexican

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Times:

Prep
15 min
Inactive Prep
--
Cook
6 hr 0 min
Total:
6 hr 15 min
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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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