Scallop Ceviche

Ceviche de Callos de Hacha

Preparation info
  • 4

    servings as an appetizer
    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

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


  • 1 pound sea scallops
  • 7 large limes
  • 1 large ripe,


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.