Nutritional Info
- 241
- g26
- g7
- g10
Ingredients
- 1 lb bay scallops (these are small scallops, roughly the size of a marble)
- Juice of 6 limes (enough to cover scallops – you can use lemons if you prefer)
- ½ large red onion (1/2 cup chopped)
- 1 medium tomato
- 1 stalk of celery
- 2 Tbsp of capers
- 2 Tbsp olive oil
- Pinch of sea salt
- 1 Tbsp ground black pepper (or to taste)
Cooking Instructions
Put the scallops into a shallow bowl and squeeze the juice out of the limes over the scallops. Cover and refrigerate for 4-8 hours (overnight is fine). After the scallops have soaked, remove them and drain off most of the remaining lime juice. Dice the onion, tomato, and celery, and add it to the scallops along with the capers, salt, olive oil and pepper. Refrigerate for another hour and serve cold.
Serving Suggestions
This recipe provides 3 servings.
Comments (5)
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Posted Tue, 02/08/2011 - 16:45
Tryed it today it was exellent and also heart smart
Posted Mon, 05/16/2011 - 21:02
it looks yummy
Posted Fri, 06/17/2011 - 09:46
Just wondering what you eat it with?
Posted Sat, 07/09/2011 - 10:08
Am I crazy here or are you eating raw scallops? The instructions don't say anything about cooking them. Am I correct to assume that they are cooked with the other ingredients before you refrigerate for an hour?
Posted Tue, 07/12/2011 - 13:04
Cerviche is a cooking process in which the seafood is cooked via the acidity of the limes/lemon. It should only be prepared with fresh seafood.
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