Scallop Ceviche

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Appears in Cook's Illustrated July/August 1996

For quick, clean-tasting ceviche, lightly "cook" thin-sliced scallops for 30 minutes in lemon, lime, or a combination of citrus juices.

SERVES 4

TIME 10 minutes, plus 30 minutes marinating

WHY THIS RECIPE WORKS

After experimenting with a variety of seafood for our ceviche recipe, we settled on sea scallops for their sweet taste and silky texture and the fact that they're available nationwide. To ensure speedy cooking, we cut the scallops into very...

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