I first shared this Ceviche recipe in 2016 – it’s about time we revisited it!
…Ceviche is one of my favorite ways to eat scallops, tuna, salmon… well just about any fish that can be made into a ceviche! The first time I had it was in a Cuban restaurant in Chicago. In Chicago for only a few days, I went back to eat it three times. After I got home I craved it, but no restaurant where I live served it, so I had to remember the flavor profile and learned to make it. Now I have it as often as I like…
6 fresh sea scallops from your seafood monger
juice from 1 lime
1 clove minced garlic
1 Tbs minced red onion
1 Tbs fresh cilantro chopped
Himalayan salt & cracked black pepper
2 Tbs olive oil
Cut the scallops into small cubes. Add the chopped cilantro, minced garlic, onion and salt & pepper. Next add the lime juice and gently toss the ingredients together. Add the olive oil last and refrigerate for 10 minutes before serving. Delicious x 10!
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2 thoughts on “Scallop Ceviche: Revisited”
I had no idea you could eat scallops raw. 🤔
I never realized it was so simple. Thanks for the recipe.
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