Scallop Ceviche

You will need

1 lb scallops, thinly sliced
¾ cup lime juice
zest from 1 lime
2 tsp sugar
1 clove garlic, small, pulverized
2 serrano chilies, thinly sliced
¼ cup red onion, small dice
2 T cilantro, chopped
2 cups red cabbage, thinly sliced
olive oil
salt & pepper
corn tortillas

In a small bowl combine the scallops, lime juice, sugar, garlic, salt and pepper. Let stand refrigerated for 1 hour or until the scallops no longer look translucent. When ready to serve add in the cilantro, chilies and red onion. In a separate bowl toss the cabbage with a splash of olive oil, salt and pepper.  Warm the tortillas, pile on the ceviche and top with the cabbage.

You can use shrimp or a nice white fish for this dish.  I like to combine this with brown rice and beans for a complete meal.


Bridget Batson, runner, healthy eating enthusiast, recipe contributor at Runner’s World, and head chef at Gitane, is using her culinary expertise and nutrition knowledge to help you eat right and eat well during the 2011 training season. We’ll be including a new recipe each week that not only helps you meet your nutritional needs as a runner, but tastes good as well! For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com