When fresh fish or seafood is available
this is a quick appetizer
that can be prepared in less than 30 minutes…
…as always, limited space
and a few fresh ingredients
is no probem when preparing this dish…

…just 20 minutes and the scallops are

‘cooked’ in freshly squeezed juice…

I served with some whole grain chiabatta

and a crisp


Scallop Ceviche

350 g (approximately 2 cups) fresh tiny scallops

1 cup lime juice

1 jalepeno, finely diced

1 red pepper, sliced thin

¼ red onion, sliced thinly or red pearl onions

½ cup cilantro, chopped or Italian parsley

1 teaspoon sea salt

¼ teaspoon ground black pepper

Place all in a large bowl twenty minutes before serving and stir well.

(adapted from Victoria Allman’s blog)


One response to “SCALLOP CEVICHE”

  1. […] part of the appetizer course…   Grilled Oysters w/ Sriracha Lime Butter   Scallop Ceviche Verrines …served on a bed of mashed avocado, topped with a dollop of caviar…   […]

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