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March 26, 2016 By Bo Park Leave a Comment

Scallop Ceviche

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

Created by Bo Park on March 27, 2016

Low FODMAP 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

    1. Wafer the scallops by cutting across. Remove the small, tough, white muscle from the sides
    2. Place the scallops in a non-metal bowl and cover with the lime and lemon juices.
    3. Add the remaining ingredients. Mix well.
    4. Place in the refrigerator for 1-3 hours.
    5. Serve cold in fun bowls or high martini glasses.
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    Filed Under: Appetizers & Soups, Entertaining, Favorites, Seafood Tagged With: ceviche, low FODMAP, Scallops

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    about the author

    Bo is a FODMAP Free Foodie, Certified Sommelier, Seasoned PR Pro, Expert-Licensed Skydiver, animal lover and activist for women's rights in developing countries. Read More…

    My Favorites

    Low FODMAP Crab Cakes
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