A classic Latin American dish - the seafood is cooked by the acidity of the lime juice. This is so easy to make, but will impress even the most discerning of guests! Fresh ingredients are a must in this recipe.
You may substitute a variety of seafood for scallops - sole, halibut, swordfish, squid - almost anything!
Something else. If using fish you should only cook the fish with the lime for a MAXIMUM off 5 to 10 minutes or at least until the fish is white and not opaque. If not then the fish will be rubbery. The secret t a good ceviche (cebiche) is fresh fish and to serve it immediately. Trust me i am a Peruvian and we invented this dish :D - 05 Jun 2011
Used different ingredients. I prefer a little heat in my ceviche, so I added one diced green chilli. It was delicious! - 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