Scallop Ceviche

Name: Scallop Ceviche
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT6H0M0.000S
Total time: P0Y0M0DT6H15M0.000S
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

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Total: 6 hr 15 min

Prep: 15 min
Cook: 6 hr

Total: 6 hr 15 min

Prep: 15 min
Cook: 6 hr

Ingredients

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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.

Recipe courtesy of Zocalo, Philadelphia, PA

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Scallop Ceviche

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