Recipes: Appetizers & Snacks, Main Entrees

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Scallop Ceviche


  • Juice of 2 lemons
  • Juice of 2 limes
  • 1 lb. jumbo scallops, sliced in halves or thirds
  • 1 tsp. hot red pepper sauce (or more or less to taste)
  • 2 Tbsp. Florida Crystals® Demerara Sugar
  • ¼ cup olive oil
  • 1 red tomato, diced
  • 1 yellow tomato, diced
  • 1 red bell pepper, sliced thin
  • 1 onion, sliced thin


  1. Mix lemon and lime juice in a non-reactive bowl. Add sliced scallops. Toss to coat. Cover and refrigerate for 1 hour, stirring occasionally.
  2. Add hot red pepper sauce, Florida Crystals® Demerara Sugar and olive oil. Mix thoroughly. Mix in tomatoes, peppers, and onions.
  3. Marinate this mixture for 3 hours, stirring mixture each hour. Serve very cold.

Servings: 4-6

Recipe courtesy of Florida Crystals.

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