Scallop Ceviche de Gallo

Delicious and easy ceviche. Always a crowd-pleaser! You can also serve it with tortilla chips as a dip. The action of the acid in the lime juice cooks the scallops, firming the flesh and turning it opaque.

Step: 1

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.

Step: 2

Place poblano and serrano chile peppers cut-side down on the lined baking sheet.

Step: 3

Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Finely chop the flesh.

Step: 4

Bring a large pot of water to a boil. Add scallops; cook for 1 minute. Drain and transfer to a glass or ceramic bowl.

Step: 5

Pour lime juice over the scallops. Stir in roasted peppers, tomatoes, onion, cilantro, salt, and black pepper. Cover with plastic wrap and refrigerate ceviche until flavors combine and scallops are opaque, about 2 hours.

Step: 6

Spoon equal amounts of ceviche into 6 martini or margarita glasses to serve.

Per Serving: 134 calories; protein 20.5g; carbohydrates 11.8g; fat 1g; cholesterol 45.7mg; sodium 253.7mg.

Great taste and not difficult to make , these appetizers work for any crowd or occasion . When throwing a get-together , large or few people , you can’t forget the delicious snacks . We’ve gathered of our best appetizer menus that are sure to suprrise your guests. From lips to spreads and all over in between, you’re must to find the perfect snacks for any gathering .

For your great party, be sure to make the Cranberry roll of balls . If you’re cracked for time, the Instant Classic Cheese Tray is your go-to .