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Scallop Ceviche on Fried Wontons

cooking ingredients: spices, vegetables, wine, scallops


  • 1 lb scallops, sliced or chopped
  • ½ c. seeded chopped fresh tomatoes
  • 1 t sea salt
  • 1 medium red bell pepper, seeded and diced small 
  • 1 jalapeno, seeded and diced small
  • 1/3 c. finely chopped red onion
  • 1 clove garlic, finely minced
  • ¼ c. olive oil
  • 6 to 8 limes juiced or ½ c. lime juice
  • 1 bunch fresh chives, thinly sliced
  • 2 T. finely minced cilantro
  • 20 Wonton Wrappers

Place the scallops in a small bowl, cover and refrigerate.  In a second bowl, place the tomatoes and salt.  Mix well, cover and refrigerate.  In a third bowl, place the red pepper, jalapeno, red onion, garlic, olive oil and lime juice.  Cover and refrigerate about 6 hours.  Drain the liquid from the tomatoes.  Toss the tomatoes, scallops and vegetable mixture together and allow to rest for one hour before serving.  While the scallops “cook” in the acid, cut each of the wontons into two triangles.  Deep fry in a pan of hot oil until crispy and brown.  Drain well and use as a base for the ceviche.  Makes 40 appetizers.

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