Serves: 4
Total Calories: 174
1. Put the scallops in a medium pan of boiling water and cook 1 minute. Drain in a colander and cool under running water. Transfer the scallops to a medium bowl and mix with the lime juice. Cover and refrigerate 3 hours.
2. Drain the lime juice, and add the remaining ingredients to the scallops. Stir gently to mix. Cover and refrigerate until shortly before serving. To serve, put about 1/4 cup of chopped lettuce in each of 4 cocktail glasses, and divide the ceviche evenly among the 4 glasses. Serve cold with crisp corn tortilla chips.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Marinated Scallop Cocktail recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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