One-Hour Scallop Ceviche
"Baltimore Style magazine, July/August 2001. Acidic marinades actually “cook” delicate seafood such as scallops. In some cases this is desirable, as in this quick recipe for ceviche, featured at the Joy America Cafe in Baltimore."
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 bowl
- Serves:
- 6
ingredients
- 1 lb sea scallops, fresh rinsed and drained
- 2 cups orange juice, fresh preferred
- 1⁄2 cup tomato juice
- 1⁄4 cup lime juice, fresh preferred
- 1⁄4 cup lemon juice, fresh preferred
- 4 garlic cloves, finely chopped
- 1⁄2 cup jalapeno pepper, chopped with membranes and seeds removed (wear rubber gloves)
- 1⁄2 cup onion, chopped
- 1⁄2 cup cilantro, fresh and chopped
- salt and pepper, to taste
directions
- After cleaning the scallops, set aside in a large bowl. Mix all the remaining ingredients in a separate bowl, large enough to accommodate the scallops and marinade. Let the scallops marinate for about one hour, in a refrigerator. Serve chilled, well dressed with the marinade.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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