Recipe courtesy of Zocalo

Scallop Ceviche

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  • Total: 6 hr 15 min
  • Prep: 15 min
  • Cook: 6 hr
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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

  1. Mix all ingredients in sterile plastic container. Refrigerate 6 to 8 hours only. If forgotten and left in marinade, scallops will overcook.
  2. Drain very well, remove all garlic and return to container.
  3. Will keep refrigerated up to 3 days.

Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth