15 U-10 (giant) sea scallops (save shells)1 lime, zested1 cup freshly squeezed lime juice2 garlic cloves, chopped1 teaspoon red pepper flakesSea salt to taste15 scallop shells, scrubbed clean1/2 cup ...
Dear SOS: We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of ...
Ceviche — the Mexican and South American dish of chilled, citrus-cured seafood — typically shows up on restaurant menus during the warmer months of spring and summer, but many chefs now serve the dish ...
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