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Margarita Ceviche Recipe

Ingredients

How to make it

  • Rinse and drain the fresh scallops.
  • Place the scallops in a glass bowl (non-porous)
  • Squeeze the fresh limes and pour the juice over the scallops until the scallops are submerged and covered in the lime juice.
  • Cover the bowl with cling wrap and refrigerate the scallops overnight. The citric acid from the lime juice 'cooks' the scallops.
  • Final prep:
  • Pour the scallops into a sieve and drain away the overnight lime juice. Remove the wilted cilantro leaves and any lime pulp from the scallops.
  • Place the scallops in clean bowl and add...
  • The finely diced shallot or small pearl onion
  • The medium diced fresh tomato - seeds removed
  • Coarsely chopped cilantro sprigs.
  • Toss the scallops, onion, tomato and cilantro.
  • Combine all the vinaigrette ingredents and whisk together.
  • Pour the vinaigrette over the scallops and toss.
  • Arrange large leaves of butter or Boston lettuce on plates and spoon scallop mixture into the lettuce leaf 'cups'.
  • Garnish with lime wedges.
  • This makes a light lunch or dinner, or a refreshing appetizer. We eat this as a main course on a hot day with fresh, crusty bread and either locally made goat cheese or fresh cucumber/dill/yogurt dip (Greek Tzatziki). The light cheese or yogurt dip is a nice foil for the tartness of the margarita ceviche. Depending on our mood, we'll drink either chardonnay or a German hefe-weizen beer. Of course, you can always have tequila margaritas!

People Who Like This Dish 4
Reviews & Comments 1

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  • shandy 18 years ago
    You know, I have enjoyed sushi many times and never knew that there was a sushi vinegar. Your Ceviche sounds sooo flavorful. My husband and I enjoy cooking together at times :) and we both want to try this! Thank you for sharing a great recipe :D
    Was this review helpful? Yes Flag

The Cook

iatik Morris Plains, NJ

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