Bay scallop ceviche from Cook Like a Pro: Recipes and Tips for Home Cooks (page 27) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 09, 2021

    Very chunky, best eaten like a salad, rather than on tostadas like most ceviches I've had. Lots of vegetables relative to seafood. Light, zesty, and citrusy, with just a bit of heat (I removed the jalapeno seeds).

  • stef on June 20, 2020

    Bay scallops are marinated in lime juice for one hour. The salad was delicious on a very hot day and will make it again.

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