Teresa's Recipes
Callos de Hacha
Callos de Hacha, or Scallop Ceviche, is a vibrant and refreshing Mexican seafood dish that showcases the sweetness of fresh scallops. Marinated in zesty lime juice, this dish is elevated with a medley of crunchy vegetables and spicy jalapeños, making it a perfect starter for warm weather gatherings or a light meal. This dish not only tantalizes your taste buds but also brings a taste of the ocean to your table, rich with the culinary traditions of coastal Mexico.
Ingredients
- 1 pound, cleaned and diced Fresh scallops
- 1/2 cup, freshly squeezed Lime juice
- 1/2, finely chopped Red onion
- 1, diced Tomato
- 1/4 cup, chopped Cilantro
- 1, seeded and finely chopped Jalapeno
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- for serving Tortilla chips
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Calories: 150
- Fat: 2g
- Carbs: 15g
- Protein: 25g
- Sodium: 300mg
- Sugar: 1g
Instructions
- In a medium bowl, combine the diced scallops and freshly squeezed lime juice. Let it marinate for 10 minutes to allow the acid from the lime to 'cook' the scallops.
- Add the finely chopped red onion, diced tomato, chopped cilantro, seeded and diced jalapeno, salt, and black pepper to the scallops. Mix well to combine all the flavors.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This chilling time allows the flavors to meld beautifully and enhances the overall taste of the dish.
- Once ready to serve, give the mixture a gentle stir. Taste and adjust the seasoning if necessary.
- Serve the Callos de Hacha chilled, accompanied by crispy tortilla chips for scooping.
Tips
- For added flavor, consider adding a splash of orange juice to the marinade for a sweet contrast.
- You can also include diced avocado for creaminess, or even mango for a tropical twist.
- Ensure the scallops are fresh and of high quality, as they are the star of the dish.