Print: Ceviche - PantryLink

This ceviche recipe is a staple in Mexico and features raw seafood cured with lime juice. Now don't wrinkle your nose! You would never know the seafood was not cooked before serving. Make sure to always use the freshest ingredients. Serve in fancy glasses with a lime slice hanging over the rim.

Prep

20 min

Cook

43 min

Servings

Difficulty

Medium

Ingredients

1 pound bay scallops
8 limes , juiced
2 stalks celery , sliced
2 tomatoes , diced
0.5 greens bell pepper , minced
5 greens onions , minced
0.5 cups chopped fresh parsley
0.13 cups chopped fresh cilantro
1.5 tablespoons olive oil
freshly ground black pepper to taste

Instructions

1 Gather all ingredients.
2 Rinse scallops and place in a medium bowl.
3 Pour lime juice over scallops; scallops should be completely immersed in lime juice.
4 Cover and chill in the refrigerator until scallops are opaque, 8 hours to overnight.
5 Discard 1/2 of the lime juice from the bowl.
6 Add celery, tomatoes, bell pepper, green onions, parsley, cilantro, olive oil, and black pepper; stir gently until combined.
7 Serve and enjoy!

Nutrition per serving

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