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Scallop Ceviche

Recipe courtesy Zocalo, Philadelphia, PA

Show: The Best OfEpisode: Mexican

Recipe categories: Fruit, Lime, Shellfish, Scallop,
more
- Cuisine : Latin Fusion
- Who's Dining : For a Crowd
- Season : Fall , Spring , Summer

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Total Time:: 6 hr 15 min
Prep: 15 min
Cook: 6 hr 0 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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