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Scallop Cherry Tomato Ceviche

This Salvadoran-style ceviche is made with bay scallops, cherry tomatoes, green onions, jalapeños, cilantro, and the juice of 6 limes. The scallops will need to marinate for at least 6 hours to let the acidity of the lime “cook” them before serving. The ceviche goes great with tortilla chips or on tostada shells.
Prep Time10 minutes
Marinating Time6 hours
Course: Appetizer, Main Course
Cuisine: Salvadoran
Keyword: appetizer, Latin American, main course, Salvadoran, seafood
Servings: 4
Author: Alex Gorgos

Ingredients

  • 1 lb fresh bay scallops washed
  • 1 pint cherry tomatoes quartered
  • 4 green onions chopped
  • 1 jalapeño finely chopped
  • 1/3 cup cilantro chopped
  • 6 limes juiced
  • sea salt

Instructions

  • Mix the scallops with the cherry tomatoes, green onions, jalapeño, and cilantro. Arrange in a single layer in a wide glass dish. Squeeze the juice of 6 limes over the scallops. Season with sea salt. Cover and let marinate in the refrigerator for 6 hours before serving, giving a a stir every couple of hours to ensure equal marination.
    Salvadoran, appetizer, main course, seafood