Name: Scallop Ceviche (Ceviche de Callos de Hacha)
Yield: 4 servings as an appetizer
Cuisine: Mexican
Ingredients: 1 large ripe, red tomato, peeled, seeded, and finely chopped; 7 large limes; 2 teaspoons dried Mexican oregano; 1 pound sea scallops; Salt to taste; 1 small onion, finely chopped (about ½ cup); 2 ripe avocados (preferably the black-skinned Hass variety), peeled, pitted, and finely diced

Preparation info

4
servings as an appetizer

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This version came originally from the port of Mazatlán, Sinaloa state.

Ingredients

1 pound sea scallops
7 large limes
1 large ripe,

Method

Squeeze the juice from 6 of the limes to make about 1 cup. Place the scallops in a nonreactive deep bowl (ceramic, glass, or stainless steel) and cover with the lime juice. Let marinate for 1 hour.

Drain the scallops and pat dry. In a large bowl, combine with the chopped tomato, onion, avocado, oregano, and the freshly squeezed juice of the remaining lime. Season with salt and serve.