This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don’t wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.
User Comments: I’ve made this a dozen times — mostly as written, here … but I’ve incorporated a few “tweeks” that suit my tastes: I always make the entire dish a day before I want to serve it —- makes a HUGE difference….. generally the scallops go into the lime juice first thing in the day and everything else gets added late in the day to be served the following day AND I add most of a medium jalapeno with some of the seeds. A sprinkling of chopped cilantro and chunks of avocado on top make a great presentation and dish. UPDATE: I’ve tried this a couple times using Rotel’s tomatoes with lime & cilantro …… then 1/2 green pepper, a few slices of jalapeno’s chopped fine, and a couple tablespoons of chopped cilantro. But ….. again …. the KEY is to get the scallops into the lime juice the day before!!!
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