Ceviche

Name: Ceviche
Prep time: 8 h 20 min
Cook time: 8 h 20 min
Total time: 8 h 20 min
Yield: 4
Ingredients: 1 pound bay scallops, rinsed; 8 limes, juiced; 2 stalks celery, sliced; 2 tomatoes, diced; 1/2 green bell pepper, minced; 5 green onions, minced; 1/2 cup fresh parsley, chopped; 1/8 cup fresh cilantro, chopped; 1 1/2 tablespoons olive oil; freshly ground black pepper, to taste

Seafood No-Cook World-Cuisine

Time: 8 hours 20 minutes

Yield: 4 servings

About

Do you ever get the hunkering for something fresh? Like, something so crispy and juicy that you can just tell those veggies were pulled from the garden so recently? This happens to us regularly, particularly during the warmer months. And so, when that hunkering gets a little too strong, we cave (who are we kidding?! It doesn't take much) and make a big bowl of this Ceviche! It's got all the perfectly refreshing veggies and herbs we want to taste from the garden, mixed with some plump scallops in a light, oily sauce. It's always everything we hope for and much, much more. Refresh and satisfy your veggie cravings with Ceviche!

Ingredients

1 pound bay scallops, rinsed
8 limes, juiced
2 stalks celery, sliced
2 tomatoes, diced
1/2 green bell pepper, minced
5 green onions, minced
1/2 cup fresh parsley, chopped
1/8 cup fresh cilantro, chopped
1 1/2 tablespoons olive oil
freshly ground black pepper, to taste

Directions

Step 1 -In a medium bowl combine the scallops and the lime juice.

Step 2 -Cover the bowl and refrigerate until the scallops are opaque, for at least 8 hours and up to overnight.

Step 3 -Discard 1/2 of the lime juice from the bowl.

Step 4 -Add the celery, the tomatoes, the bell pepper, the green onions, the parsley, the cilantro, the olive oil, and the black pepper to the scallops and stir gently to combine.

Step 5 -Serve.

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