Ceviche Recipe

Ceviche Recipe
4 from 1 ratings
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.
  • 1 pound bay scallops
  • juice of 8 limes
  • 2 tomatoes, diced
  • 5 green onions, minced
  • 2 stalks celery, sliced
  • 1/2 green bell pepper, diced
  • 1/2 jalapeno, seeded and diced
  • 3 tablespoon chopped parsley
  • 3 tablespoon chopped cilantro
  • 1 1/2 tablespoon olive oil
  • salt and pepper, to taste
  1. 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.
  2. 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.