Scallop Ceviche |

Scallop Ceviche

WNYT Staff
Updated: July 05, 2020 05:27 PM
Created: July 05, 2020 05:25 PM

from the fin@home kitchen
serves 8

  •  2 lbs of firm, fresh white fleshed fish, cut into 1/2 inch pieces, completely deboned
  •  1/2 cup of fresh squeezed lime juice
  •  1/2 cup of fresh squeezed lemon juice
  •  1/2 red onion, finely diced
  • 1 cup of chopped fresh seeded tomatoes
  • 1 serrano chili, seeded and finely diced
  • 2 teaspoons of salt
  •  Dash of ground oregano
  •  Dash of Tabasco or a light pinch of cayenne pepper

In a Pyrex or ceramic dish, place the fish, onion, tomatoes, chili, salt, Tabasco, and
Cover completely with lime and lemon juice.
Let sit covered in the refrigerator for at least 20 minutes and up to one hour, then stir,
making sure more of the fish gets exposed to the acidic lime and lemon juices.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos
or with tortilla chips.

fin – your fishmonger®

2050 Western Avenue, Guilderland, NY 12084


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