Skip to main content

Ceviche Marinated Scallops

3.8

(1)

Image may contain Novel and Book
Ceviche Marinated ScallopsCookbook cover image courtesy of Random House

In any coastal region where you find limes, you'll find ceviche, going by one name or another. In Mexico, it's frequently made with a combination of scallops, shrimp, conch, and octopus (the last two usually precooked to the point of tenderness), and those are all good fish for the mix. If you can find spanking-fresh fillets of your local white fish, you can use that here too, although scallops alone are easy and fabulous. If you happen to have a couple of different colors of bell peppers, mix them; it'll make the dish really sparkle.

Recipe information

  • Yield

    Makes 4 to 8 servings

Ingredients

1 pound perfectly fresh sea scallops or a mixture of fish, cut into 1/4-inch dice
1/2 cup minced bell pepper
1 teaspoon minced lime zest
1/4 cup fresh lime juice
Salt to taste
Cayenne to taste
Chopped fresh cilantro leaves for garnish

Preparation

  1. Step 1

    1. Toss together all the ingredients except the cilantro and let sit at room temperature for 15 minutes.

    Step 2

    2. Taste, adjust the seasoning, and serve, garnished with the cilantro.

Nutrition Per Serving

Per serving: 120.0 calories
20.0 calories from fat
2.5g total fat
0.5g saturated fat
45.0mg cholesterol
180.0mg sodium
2.0g total carbs
0.0g dietary fiber
1.0g sugars
21.0g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
From Best Recipes in the World by Mark Bittman. Copyright © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
Read More
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like lemony risotto and tandoori-style cauliflower.
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.