Homemade Ceviche

    20 minutes

    Ceviche is a classic Latin American recipe where seafood is cooked in the acidity of citrus, in this case lime juice.

    106 people made this

    Serves: 4 

    • 500g scallops
    • 8 limes, juiced
    • 2 tomatoes, diced
    • 5 spring onions, finely diced
    • 2 stalks celery, finely sliced
    • 1/2 fresh green capsicum, finely diced
    • 1/2 cup chopped fresh parsley
    • 1 handful chopped fresh coriander
    • freshly ground black pepper
    • 1 - 2 tablespoons olive oil

    Preparation:20min  ›  Ready in:20min 

    1. Rinse scallops, pat dry, place in a medium sized bowl and pour lime juice over. The scallops should be completely immersed in the lime juice. Refrigerate scallops all day or overnight until scallops are opaque.
    2. Empty half of the lime juice from the bowl. Add tomatoes, spring onions, celery, capsicum, parsley, coriander, black pepper and olive oil to the scallop mixture. Stir gently. Serve in small glasses with a slice of lime garnish.

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    Reviews in English (103)


    Used different ingredients. I prefer a little heat in my ceviche, so I added one diced green chilli. It was delicious!  -  21 Jul 2008


    Used different ingredients. Great recipe ! I substitute prawns for the Scallops and use a bit less parsley than what is called for.  -  21 Jul 2008


    Wonderful, beautiful, classic. Get extra limes to make sure you get enough juice and use any leftovers for Margaritas. We cut each scallop in half to make sure they "cooked" thoroughly and let everything sit for another hour after combining. Very refreshing after a hot day at the beach.  -  21 Jul 2008