Red Snapper & Scallop Ceviche | Emma Claire's Kitchen

Emma Claire's Kitchen

Name: Red Snapper & Scallop Ceviche
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Latin
Ingredients: Organic Avocado; Green Bell Pepper; Cara Cara Orange; Organic Red Onion Bag; Morton Iodized Salt & Black Pepper; Minute Maid Orange Juice W/ Calcium, Fruit Juice; Matlaw's New England Style Stuffed Scallops; Signature Farms Juice, Lime; Red Snappers; Organic Cilantro; Ortega Jalapenos, Hot, Diced; A Tomatillos; Organic Tomatoes On The Vine

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Red Snapper & Scallop Ceviche

Serves 420 mins prep25 mins cook

Kicking off the week with something light, bright, and refreshing! It’s still so hot outside, so I whipped up my fresh Red Snapper & Scallop Ceviche. Would you enjoy this with tortilla chips, on a tostada, or straight from the bowl?

0 servings

What you need

avocado

green bell pepper

orange

red onion

tsp salt & pepper

Minute Maid Orange Juice W/ Calcium, Fruit Juice

tbsp fresh orange juice

Matlaw's New England Style Stuffed Scallops

lb sea scallops

cup fresh lime juice

lb red snapper

bunch fresh cilantro

jalapeno

cup tomatillo

cup fresh tomatoes

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Instructions

1. Pat snapper and scallops dry and cut into small, even pieces.
2. Place seafood in a bowl. Pour lime juice (and orange juice if using) over it until fully covered. Mix, cover, and refrigerate for 20–30 minutes, stirring once. The seafood will turn opaque as it “cooks” in the citrus.
3. Drain off a little of the excess juice, then stir in the rest of the ingredients. Season with salt and pepper.
4. Adjust seasoning with a little extra lime or salt if needed. Serve chilled with tortilla chips or on crisp lettuce leaves.

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