Chilean Seafood Seviche Recipe

Serves/Makes: 4

Ingredients:

  • 1 pound very fresh bay scallops or small peeled raw shrimps
  • 1 cup freshly squeezed lime juice
  • 1 to 2 jalapeno or Serrano chiles, seeded and finely minced, or to taste
  • Salt to taste
  • 1/2 red onion, cut into 1/4-inch dice
  • 1/2 red bell pepper, cut into 1/4-inch dice
  • 1 tablespoon finely minced fresh cilantro
  • 2 ripe Haas avocados
  • Lettuce leaves
How to cook Chilean Seafood Seviche:
  • Place the scallops in a glass dish. Add the lime juice, chile peppers, and salt. Cover, and refrigerate about 2 hours.
  • Stir in the onion, bell pepper and cilantro; combine. Refrigerate 30 minutes more.
  • Just before serving, peel the avocados, remove the pits, and cut into 1/4-inch dice. Stir into the seafood mixture. Line individual plates with the lettuce leaves, and spoon the seviche over top. Serve the Chilean Seafood Seviche at once.
Variation: Cut the avocados in half, remove the pits, and peel. Spoon the seafood into the avocado shells.

Notes:

The Chilean Seafood Seviche recipe very easy to prepare and so good!
The Chilean name for this recipe is Cebiche de Gambas y Ostiones.

Comments:

Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.

This recipe for Chilean Seafood Seviche serves/makes: 4

The Chilean Seafood Seviche recipe is adopted from The Chilean Kitchen 1999..

Main Ingredient: Scallops (more Scallops recipes)
Preparation Method: Marinated/Uncooked (more Marinated/Uncooked recipes)
Cuisine: South American (more South American recipes)

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