Grilled Scallop Ceviche

Name: Grilled Scallop Ceviche
Yield: feeds 4 to 6
Ingredients: 1 1/2 pounds sea scallops (preferably dry-packed); 2 tablespoons minced seeded jalapeño pepper; 1 cup Mojito Marinade (page 164); 2 tablespoons finely diced red bell pepper; 1 lime, cut into 8 wedges

January 24, 2012

If you’re looking for an appetizer with a summertime attitude, here’s a simple, refreshin’ recipe. The scallops grill up in minutes, and the tangy citrus marinade gets transformed into a delicious sauce.

Cooks' Note

If you’re using bamboo skewers, soak them in water for 10 minutes before skewering the scallops; otherwise the wood will scorch on the grill.

Recipe notes

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