This low FODMAP scallop ceviche is a wonderfully refreshing starter dish or great as an Hors D’oeuvre at a cocktail party. Don’t be freaked out by the fact that they’re not cooked over fire. The acid from the citrus juice cures and breaks down the raw fish with a chemical reaction that “cooks” it without use of heat. On a related note, use a glass or ceramic bowl instead of metal, because a metal bowl will darken the ceviche and give it a bad taste. Since you are handling raw fish, buy the freshest diver or sea scallops from a reputable fish market.
My favorite garlic infused oil is Baja Precious – Glorious Garlic Infused Extra Virgin Olive Oil (750ml Bottle)
Scallop Ceviche
- Category: Appetizers & Soups, Entertaining, Seafood
Ingredients
- 1 pound dry sea or diver scallops
- 1/2 cup lime juice
- 1/4 cup lemon juice
- 2 scallions, green part only, thinly sliced
- 1/2 jalapeno, seeds removed, finely chopped
- 1/4 cup finely chopped cilantro
- 1 small tomato, diced
- 1 teaspoon garlic infused olive oil
- pinch of salt and pepper to taste
Instructions
- Wafer the scallops by cutting across. Remove the small, tough, white muscle from the sides
- Place the scallops in a non-metal bowl and cover with the lime and lemon juices.
- Add the remaining ingredients. Mix well.
- Place in the refrigerator for 1-3 hours.
- Serve cold in fun bowls or high martini glasses.
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