Ceviche is light, refreshing and flavorful. Easy to scoop with a tortilla chip for an appetizer. Or serve it on flour tortillas as a taco for dinner.
I recommend marinating the scallops in acidic lime juice for six hours. This will turn you scallops from opaque and translucent to white with a cooked texture. It’s the perfect flavor combination Scallops, onions, tomatoes, cilantro, red peppers, Serrano peppers, yellow peppers, and zesty lime juice. It’s making my mouth water just thinking about it!
Being from California my family loves Mexican food restaurants. We love trying out new things, and once we find something we really enjoy we like to make it ourselves. We quickly found ourselves making this every chance we get.
Bay Scallop Ceviche
- 2 lbs. Bay Scallops
- 2 cups Roma Tomatoes seeded and diced
- 1 cup Yellow Bell Pepper diced
- 1 cup Red Bell Pepper diced
- 1 cup Red Onion diced
- 3/4 cup Cilantro chopped
- 1/2 cup Serrano Peppers finely diced
- 2 1/4 cup freshly squeezed lime juice
- 2 tsp Sea Salt
Marinate scallops in two cups of lime juice for six hours, strain. In a mixing bowl, combine the remaining ingredients, 1/4 cup of lime juice and salt. Cover and refrigerate for 1-2 hours.