Photo by Denisse Oller

Scallop Ceviche With Serrano Chile

Servings: 4 servings


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  1. Clean scallops well, removing the adductor muscle and membranes from each scallop. Rinse and dry scallops well.
  2. Mix grapefruit, orange and lime juices, and lemongrass.
  3. Pour ¾ of the juice mixture over scallops. Marinate for 2 hours minimum.
  4. Remove liquid and lemongrass.
  5. Add remaining ingredients, stir and serve.
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