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Categories: Appetizers, Fish and shellfish

Baja baby scallops ceviche

Baja baby scallops ceviche
Kirk McKoy / Los Angeles Times

Dear SOS: We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The ... Read more

Total time: About 1 hour | Serves 4
Note: Adapted from Las Ventanas al Paraiso.
  • 1 pound, 5 ounces cleaned bay scallops
  • 3/4 cup lime juice (from about 8 limes)
  • 1/3 cup minced red onion
  • 1/3 cup seeded and diced tomato
  • 1/2 cup peeled, seeded and diced cucumber
  • 1 seeded and diced jalapeno, or to taste
  • Scant 1 cup diced cilantro, from about 1 bunch
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

Step 1In a medium bowl, marinate the scallops in the lime juice for 30 minutes, covered and refrigerated, tossing every 10 minutes.

Step 2Strain and save the lime juice. Stir in the onion, tomato, cucumber, jalapeno and cilantro. Stir in the olive oil and season to taste with salt and pepper, and add back lime juice to taste as desired. Serve immediately.

Each serving:
238 calories; 26 grams protein; 8 grams carbohydrates; 1 gram fiber; 11 grams fat; 2 grams saturated fat; 49 mg. cholesterol; 2 grams sugar; 244 mg. sodium.
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