Scallops Ceviche

By Robert Farrar Capon

Total Time
10 minutes, plus several hours' refrigeration
Rating
4(28)
Notes
Read community notes

Featured in: FOR WINTER BLAHS: PARTY ON SUNDAY AFTERNOON

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:12 servings
  • 3pounds bay scallops (or sea scallops, quartered)
  • 1½cups fresh lime juice
  • ½cup fresh coriander leaves (or fresh parsley), chopped
  • ½cup chopped scallions
  • Salt and pepper to taste
  • ½cup olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

93 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 117 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Marinate scallops in lime juice for several hours in refrigerator, stirring occasionally.

  2. Step 2

    Drain them, add remaining ingredients and mix thoroughly. Serve with bread, butter and plenty of toothpicks.

Ratings

4 out of 5
28 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Robert Farrar Capon

Trending on Cooking

Cooking Guides