Marinated Scallop Cocktail
Ceviche de CallosCeviche is raw seafood that is "cooked" while marinating for several hours in fresh lime juice. Some people prefer this version where the scallops or other firm, white-fleshed fish are blanched in boiling water for one minute before marinating. Serve ceviche ice cold with crisp tortilla chips.
Ingredients
Makes 4 servings
- 8 ounces small calico or bay scallops
- ¼ cup fresh lime juice
- 2 medium tomatoes chopped
- 2 tablespoons finely chopped white onion
- 1 serrano chile finely chopped with seeds
- 1 small garlic clove finely chopped
- 1 tablespoons chopped fresh cilantro
- 1 avocado Hass variety preferred, peeled, seeded, and diced
- 1 teaspoon unseasoned rice vinegar
- 1½ tablespoons olive oil
- ¼ teaspoon salt or to taste
- 1 cup chopped romaine lettuce
Instructions
- Put the scallops in a medium pan of boiling water and cook 1 minute.
- Drain in a colander and cool under running water.
- Transfer the scallops to a medium bowl and mix with the lime juice.
- Cover and refrigerate 3 hours.
- Drain the lime juice, and add the remaining ingredients to the scallops.
- Stir gently to mix.
- Cover and refrigerate until shortly before serving.
- To serve, put about ¼ cup of chopped lettuce in each of 4 cocktail glasses, and divide the ceviche evenly among the 4 glasses.
Notes & Wine Advice
Serve cold with crisp corn tortilla chips.