Scallop seviche with cilantro, lime, and serrano chiles from From the Earth to the Table: John Ash's Wine Country Cuisine (page 135) by John Ash and Sid Goldstein

  • green onions
  • shallots
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute sea scallops for bay scallops, scallions for shallots, and jalapeño chiles for serrano chiles. Refrigerate 4 hours.

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Notes about this recipe

  • Eat Your Books

    Can substitute sea scallops for bay scallops, scallions for shallots, and jalapeño chiles for serrano chiles. Refrigerate 4 hours.

  • sbackman on July 06, 2025

    Excellent seviche recipe. I used large scallops and thinly sliced them into bite sized pieces. Will definitely make again.

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