Scallop Seviche

Scallop Seviche
Photo by Karry Hosford


  • ½ teaspoon salt
  • 1 tablespoon chopped fresh cilantro
  • ¼ cup fresh orange juice
  • ¾ cup chopped onion
  • 1 serrano pepper, thinly sliced
  • 1 pound sea scallops
  • 1 cup fresh lime juice (about 4 limes)

Cut each scallop horizontally into 3 even slices. Place scallops in a nonaluminum dish. Add lime juice and the remaining ingredients; toss to coat (juice mixture should cover scallops). Cover and refrigerate for at least 6 hours or overnight, stirring mixture occasionally. Serve the scallops cold...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network