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Scallop CevicheMarinated scallops. "Ceviche" [pr. seh-VEE-chee] is a Peruvian specialty popular throughout Latin America, consisting of raw fish or shellfish marinated in lime juice. The acid in the lime juice tenderizes the raw fish while turning the flesh opaque, giving it the appearance and appeal of cooked fish. Onions, tomatoes and peppers are often added to the marinade.
Ingredients
Before you startOnly the freshest scallops should be used for this dish.If eating raw shellfish makes you nervous, you may first simmer the scallops in boiling water until they are firm and not quite cooked through, about 2 min. Remove them using a slotted spoon, then run under cold water to chill. Toss with olive oil, cover and refrigerate until ready to marinate. Method
This recipe is in the following categories: Shellfish | First courses/Appetizers | Halal | Heart-healthy | Low Fat | Low Saturated Fat | No Cook | Valentine's Day | South American Remove from my Cookbook
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