Ceviche
This ceviche recipe features fresh raw scallops cured with lime juice, then mixed with tomatoes, celery, bell pepper, scallion, parsley, and cilantro.
- Portions
- 4
- Préparation
- 20 min
- Cuisson
- -
- Total
- 500 min
Ingrédients
Liste de courses
Nutrition
| Calories | 211 kcal |
|---|---|
| Glucides | 22 g |
| Cholestérol | 38 mg |
| Fibres | 6 g |
| Protéines | 21 g |
| Lipides | 7 g |
| Graisses saturées | 1 g |
| Sodium | 213 mg |
| Sucre | 5 g |
Étapes
Gather all ingredients.
Rinse scallops and place in a medium bowl.
Pour lime juice over scallops; scallops should be completely immersed in lime juice.
Cover and chill in the refrigerator until scallops are opaque, 8 hours to overnight.
Discard 1/2 of the lime juice from the bowl.
Add celery, tomatoes, bell pepper, green onions, parsley, cilantro, olive oil, and black pepper; stir gently until combined.
Serve and enjoy!
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