Recipes

Purple Pesto Ceviche
  • Ingredients
  • 1 pound bay shrimp OR scallops
  • 1 teaspoon salt
  • 3/4 cup fresh lime juice
  • 1/3 cup minced scallions
  • 1/4 cup Purple Basil Pesto (page 19)
  • 1/2 teaspoon crushed chili peppers
  • I teaspoon dried oregano OR
  • 1 tablespoon minced fresh oregano
  • 1 large bay leaf, crumbled
  • 1/4 cup olive oil
  • 1/4 cup sliced stuffed olives
  • 1 cup diced and seeded ripe tomatoes
  • 1/4 cup minced Italian flat parsley
Directions
  1. Place the shrimp or scallops in a ceramic bowl
  2. Add the salt, lime juice, and scallions
  3. Stir to com- bine gently and refrigerate for at least 3 to 4 hours, preferably overnight. Drain shrimp or scallops, reserving 1/2 cup of the marinade
  4. Combine the 1/2 cup marinade with the pesto, chili peppers, oregano, bay leaf, and olive oil
  5. Add to the scallops along with the olives, toma- toes, and parsley
  6. Serve cold
  7. Serves 4 to 6.


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