Scallop Ceviche

Name: Scallop Ceviche
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: South American, Latin American
Ingredients: 0 teaspoons black pepper; 59 milliliters chopped fresh cilantro; 1 teaspoon ground cumin; 1 jalapeño pepper, seeded and minced; 118 milliliters fresh lime juice; 2 plum tomatoes, finely chopped; 118 milliliters finely chopped red onion; 1 teaspoons salt; 454 grams sea scallops; 118 milliliters finely chopped yellow bell pepper

Scallop Ceviche requires around 30 minutes from start to finish. One serving contains 4 calories, 0g of protein, and 0g of fat. This recipe serves 20. A mixture of pepper, plum tomatoes, sea scallops, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, primal, and whole 30 diet. It is a very reasonably priced recipe for fans of South American food. 1 person found this recipe to be yummy and satisfying.

Instructions

Pat scallops dry; sprinkle with cumin and salt.

Ingredients you will need

Scallops

Cumin

Salt

Heat a large skillet over high heat.

Equipment you will use

Frying Pan

Add scallops, and cook, in 2 batches, 1 minute on each side or until browned.

Ingredients you will need

Scallops

Remove from heat, and let cool 15 minutes. Finely chop scallops, and place in a bowl. Stir in tomato and next 6 ingredients. Cover and chill at least 4 hours or up to 24 hours.

Ingredients you will need

Scallops

Tomato

Equipment you will use

Bowl

Serve with taro chips.

Ingredients you will need

French Fries

Taro Root

Equipment

Frying Pan

Bowl

Ingredients

Servings:

0teaspoons

black pepper 59milliliters

chopped fresh cilantro 1teaspoon

ground cumin 1

jalapeño pepper, seeded and minced 118milliliters

fresh lime juice 2

plum tomatoes, finely chopped 118milliliters

finely chopped red onion 1teaspoons

salt 454grams

sea scallops 118milliliters

finely chopped yellow bell pepper

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.