Recipe courtesy of Food Network Kitchen
Save Recipe Print
Bay Scallop Ceviche
Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Combine the scallops and lime juice in a large bowl, making sure the scallops are submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.

Combine the olives, tomato, onion, jalapeno, orange juice, 2 teaspoons parsley, the sugar, hot sauce and 2 teaspoons salt in a separate large bowl. Refrigerate 30 minutes.

Drain the scallops, reserving 1/4 cup of the lime juice. Add the scallops and reserved lime juice to the olive mixture. Toss and season with pepper. Cover and refrigerate, at least 1 hour or overnight.

Sprinkle the ceviche with the remaining 1 teaspoon parsley. Serve with tortilla chips.

Photograph by Levi Brown

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Seared Scallops

Recipe courtesy of Alton Brown

Scallops Provencal

Recipe courtesy of Ina Garten

Grilled Scallops

Recipe courtesy of Lan Chirico

Tilapia Ceviche

Recipe courtesy of Marcela Valladolid

Shrimp and Scallop Scampi with Linguine

Recipe courtesy of Food Network Kitchen

Bacon Wrapped Scallops with Spicy Mayo

Recipe courtesy of Tyler Florence

Taylor Bay Scallop Ceviche

Recipe courtesy of The River Cafe

Bay Scallop Ceviche

Recipe courtesy of Ming Tsai

Bay Scallop, Shrimp, and Ahi Tuna Ceviche in Tortilla Cups

Recipe courtesy of Wolfgang Puck

Browse Reviews By Keyword

          Latest Stories