Recipe courtesy of Food Network Kitchen
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Bay Scallop Ceviche
Total:
20 min
(plus 6- to 8-hour chilling time)
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
20 min
(plus 6- to 8-hour chilling time)
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

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