Scallop Ceviche de Gallo You Have To Try

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Scallop Ceviche de Gallo

"Delicious and easy ceviche. Always a crowd-pleaser! You can also serve it with tortilla chips as a dip. The motion of the acid in the lime juice chefs the scallops, toning the flesh and turning it opaque."

Ingredients :

1 poblano chile pepper, halved lengthwise and seeded
1 serrano chile pepper, halved lengthwise and seeded
1 pound small bay scallops
half of cup sparkling lime juice
4 tomatoes, diced, or greater to taste
1 purple onion, chopped
1/2 bunch clean cilantro, chopped
salt and floor black pepper to taste

Instructions :

Prep : 25M	Cook : 6M	Ready in : 3H1M

Set oven rack about 6 inches from the warmth source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Place poblano and serrano chile peppers reduce-side down on the coated baking sheet.
Roast below the preheated broiler till the pores and skin of the peppers has blackened and blistered, 5 to eight mins. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, approximately 20 minutes. Remove and discard skins. Finely chop the flesh.
Bring a big pot of water to a boil. Add scallops; prepare dinner for 1 minute. Drain and switch to a tumbler or ceramic bowl.
Pour lime juice over the scallops. Stir in roasted peppers, tomatoes, onion, cilantro, salt, and black pepper. Cover with plastic wrap and refrigerate ceviche until flavors integrate and scallops are opaque, approximately 2 hours.
Spoon equal amounts of ceviche into 6 martini or margarita glasses to serve.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it frivolously, and make clean-up less complicated.

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