Scallop Ceviche De Gallo
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
64
Spice
54
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler
2
Line a baking sheet with aluminum foil
3
Place poblano and serrano chile peppers cut-side down on the lined baking sheet
4
Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes
5
Place blackened peppers into a bowl and tightly seal with plastic wrap
6
Allow peppers to steam as they cool, about 20 minutes
7
Remove and discard skins
8
Finely chop the flesh
9
Bring a large pot of water to a boil
10
Add scallops; cook for 1 minute
11
Drain and transfer to a glass or ceramic bowl
12
Pour lime juice over the scallops
13
Stir in roasted peppers, tomatoes, onion, cilantro, salt, and black pepper
14
Cover with plastic wrap and refrigerate ceviche until flavors combine and scallops are opaque, about 2 hours
15
Spoon equal amounts of ceviche into 6 martini or margarita glasses to serve