Scallop Ceviche: Revisited

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…


Scallop Ceviche
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!



Visit our Fabulous Fare Sisters Facebook page…Like us on Facebook. You can also check us out on Pinterest and don’t forget our Fabulous Fare Sisters Cookbook is now available as an ebook on Amazon! Come join us in our food adventure.

2 thoughts on “Scallop Ceviche: Revisited

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.