Ceviche with Bay Scallops
Recipe from Bargetto Winery, first shared on Web Winery in 2003. Open
Bargetto Winery today: bargetto.com ยท Original page: Wayback Machine copy
The quickest recipe Bargetto's chef ever sent in: bay scallops "cooked" in fresh lime and lemon juice with cilantro, garlic and shallot.
- CourseAppetizer
- Yield8 servings
- Time1 hour in the refrigerator
- Original recipe byShawn Stanchfield
Ingredients
Method
- Mix everything in a bowl.
- Chill for an hour, then serve.
Pair with
Chardonnay, chilled. It was the chef's pairing for that month's Chardonnay.
Notes
- The scallops are never heated: the citrus juice firms them. Use the freshest scallops you can find.
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