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Lime and Chipotle Scallop Seviche - Ceviche

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“This recipe is from "Sunsets" Low Fat Mexican Cookbook. Wonderful recipe, You can serve this as an appetizer, first course or as part of your main meal.”
READY IN:
2hrs 6mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse and drain scallops, if they are large cut in half crosswise so they are approximately 1/2-inch thick.
  2. In a fry pan combine oil, shallots and chilies, cook until the shallots are soft, stirring about 3 minutes.
  3. Stir in the lime juice, vinegar, and water.
  4. Bring to a boil over high heat.
  5. Add scallops, arranging them in a single layer.
  6. Reduce heat cover and simmer until the scallops are just opaque about 2 minutes.
  7. Transfer scallops to a bowl.
  8. Boil the liquid over high heat until reduced to 1 cup approximately.
  9. Pour over the scallops, cover and refrigerate until cool at least 1 1/2 hrs or up to 8 hours.
  10. Meanwhile fix the Jicama (cut into matchsticks).
  11. Gently mix the Jicama with the Scallops and spoon into 4- 6 soup bowls.
  12. Garnish with cilantro and lime wedges.

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