• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 8
    OK

    Casa Herradura Bay Scallop Ceviche

    The Scallop Ceviche is a light and airy appetizer prepared with ripe tomatoes, hot green chilies, lime juice, cilantro and Herradura Silver Tequila


    Ingredients
    1
    pound
    fresh bay scallops
    1
    cup
    fresh lime juice
    1/2
    cup
    casa herradura silver tequila
    3
    tablespoons
    diced white onion
    1
    cup
    ripe tomatoes (diced into 1/2 inch pieces)
    1
    cup
    fresh tomatillos (chopped into 1/2-inch pieces)
    2
    jalepeno, stemmed, seeded and finely chopped
    1/3
    cup
    chopped cilantro- (plus a few leaves for garnish)
    2
    tablespoons
    extra-virgin olive oil
    salt
    Directions
    In a 1 1/2-quart glass or stainless steel bowl, combine the scallops, lime juice, Casa Herradura Tequila and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish.
    Cover and refrigerate for about 4 hours, until the scallops no longer look raw.
    In a large bowl, mix together the tomatoes, green chilies, cilantro, olives and olive oil.
    Stir in the first ingredients and season with salt, usually about 1/2 teaspoon.
    Cover and refrigerate until serving time. Serve in a margarita or martini glass rimmed with coarse salt.

    The base number of servings for this recipe is 8
    OK

    Categories 

    HealthyFish

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