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

Main Ingredient: Scallops
Preparation Method: Marinated/Uncooked
Cuisine: South American