Ceviche with Baked Scallop and Pepita

Preparation Time: 68 minutes | Cooking Time: 43 minutes

Ceviche with Baked Scallop and Pepita

Ingredients

  • avocado
    1
  • cilantro
    15
  • jalapeno
    2
  • lime juice
    30
  • pepitas
    30
  • red onion
    1
  • salt
    10
  • scallops
    ⚠ Contains: Eggs
    300
  • tomatoes
    3
  • white fish
    ⚠ Contains: Eggs
    400

Description | Instructions

Light and refreshing Sinaloan ceviche with delicate baked scallop and zesty pepita.

  1. Step 1
    Cut the scallops into small, uniform cubes.
  2. Step 2
    Squeeze fresh lime juice over the scallops and refrigerate for 20-30 minutes until the exterior turns opaque.
  3. Step 3
    Finely dice the red onion, tomatoes, and jalapeño.
  4. Step 4
    Toss the cured scallops with the diced vegetables, cilantro, and avocado.
  5. Step 5
    Season with salt and serve immediately on tostadas or with tortilla chips.