Difficulty — low
Cooking time — 35 minutes
- 2 servings
- 4—6 scallops
- juice 1 lime
- juice of 1/2 Orange
- 1 chilli
- a few sprigs of cilantro and green onions
- black pepper
Thaw scallops and cut their transverse slices of thickness about 0.5 cm of the larger Pacific scallops such slices will turn three of the smaller two. If you wish, you can change the slicing method, but I prefer it is sliced because Ceviche marinated faster, but the texture is still felt. Mix the citrus juice, add crushed chiliwithout seeds and partitions, and finely chopped coriander and spring onions.Season with salt and pepper as it should stir, pour the scallops so they are completely covered by the marinade, and place in the refrigerator.
30 minutes later, remove the Ceviche, lay the scallops on plates and pour part of the marinade. Serve ceviche with tortillas or corn chips. Optionally, you can substitute the lime and other citrus Orange — grapefruit and lemon, if they like you more suited to do no worse.
Will definitely try to cook another wonderful recipe — Tuna Ceviche