Bay Scallop Ceviche
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 110
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 14
- Sodium
- 364
- Total: 20 min (plus 6- to 8-hour chilling time)
- Active: 20 min
Ingredients
1 pound bay scallops, cut into 1/2-inch pieces
1 1/2 cups fresh lime juice (from about 12 limes), plus more if needed
1/3 cup pitted green olives, quartered
1 large vine-ripe tomato, cored and finely chopped
1 white onion, finely chopped
1 small jalapeno pepper, seeded and minced
2 tablespoons fresh orange juice
1 tablespoon finely chopped fresh parsley
1 teaspoon sugar
1 teaspoon hot sauce
Kosher salt and freshly ground pepper
Tortilla chips, for serving
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.