Raw Marinated Scallops (Ceviche) Recipe

Raw Marinated Scallops (Ceviche) Recipe

• 1 lb (450g) fresh scallops
• 1 1/2 cups fresh lime juice
• 1/3 cup chopped pitted green olives
• 1 large tomato, diced
• 1 small white onion, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 2 tablespoons fresh orange juice
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon sugar
• 1 teaspoon hot sauce (such as Tabasco)
• Salt and freshly ground black pepper
• Corn chips, for serving

1. Prepare the Scallops:
   • Rinse the scallops under cold water and pat them dry with paper towels. Cut the scallops into 1cm cubes (if using large scallops) and place them in a bowl. Pour the lime juice over the scallops, ensuring they are completely submerged. Cover the bowl with plastic wrap and refrigerate for 6-8 hours.
2. Prepare the Marinade:
   • While the scallops are marinating, prepare the other ingredients. Finely chop the green olives, dice the tomato, finely chop the white onion, and finely chop the jalapeño pepper. In a separate bowl, combine the chopped green olives, diced tomato, finely chopped white onion, finely chopped jalapeño pepper, fresh orange juice, chopped cilantro, sugar, hot sauce, and a pinch of salt. Mix well and refrigerate for 30 minutes to allow the flavors to meld.
3. Combine the Ingredients:
   • After the scallops have marinated for 6-8 hours, remove them from the refrigerator. Drain the scallops, reserving 1/4 cup of the marinade. In a large bowl, combine the marinated scallops with the prepared vegetable mixture and the reserved marinade. Mix gently to combine. Season with salt and pepper to taste.
4. Finish and Serve:
   • Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight. When ready to serve, sprinkle with additional cilantro and serve with corn chips.