← All recipes

Ceviche 06

Ceviche 06 is built on Scallops Or Boneless Fish Fillets, Olive Oil, and Freshly Ground Black Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 lb
• 1/3 cup
• 1/4 tsp

Method (preview)

1. 1

   If using scallops, remove the tablike muscle that is sometimes attached to the side, and cut them, if they are large, into halves or thirds.

2. 2

   If using fish pieces, cut them into pieces about 1/2 inch thick and 1 inch square.

3. 3

   Place in a glass or stainless steel bowl and add the lemon/lime juice and 1 teaspoon salt.

4. 4

   Stir well, then cover and refrigerate at least 6 hours, but overnight if you prefer.

5. 5

   Drain thoroughly, discarding the liquid.

6. 6

   In a large bowl, add the remaining ingredients, adding another 1/2 teaspoon salt.

7. 7

   Add the fish or scallops, toss, and serve at once.