Ceviche Recipe

Ceviche Recipe
Staff Writer
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In this traditional dish, the seafood is cooked by the acid in the lime juice. Be sure to always use fresh ingredients in this recipe.

4
Servings
205
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  bay scallops
  • Juice of 8 limes
  • tomatoes, diced
  • green onions, minced
  • stalks celery, sliced
  • 1/2  green bell pepper, diced
  • 1/2  jalapeno, seeded and diced
  • 3  Tablespoons  chopped parsley
  • 3  Tablespoons  chopped cilantro
  • 1 1/2  Tablespoon  olive oil
  • Salt and pepper, to taste

Directions

Rinse the scallops and place them in a medium sized bowl. Add the lime juice and mix to combine. Chill for about 8 hours or overnight until you can't see through the scallops anymore. 

Once the scallops are opaque, pour out half of the remaining lime juice. Add in the tomatoes, green onions, celery, bell pepper, parsley, cilantro, olive oil, and seasonings. MIx to combine. Serve chilled.

 

 

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
5g
21%
Cholesterol
57mg
19%
Carbohydrate, by difference
7g
5%
Protein
28g
61%
Vitamin A, RAE
2µg
0%
Vitamin B-12
3µg
100%
Calcium, Ca
13mg
1%
Choline, total
125mg
29%
Folate, total
24µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
47mg
15%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
523mg
75%
Selenium, Se
29µg
53%
Sodium, Na
1038mg
69%
Water
95g
4%
Zinc, Zn
3mg
38%

Ceviche Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Ceviche Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Ceviche Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.