Title: Bay Scallops Ceviche
Categories: Seafood
Yield: 1 servings
1 lb Bay scallops
8 Lime; juice of
Onion; finely chopped
1 Tomato; peeled and finely
- chopped
1 Jalapeno pepper; seeded,
- minced
1/2 c Cilantro; chopped
1 Avocado; finely chop,
- optional
1 tb Olive oil
Salt & pepper to taste
I use bay scallops to make a wonderful ceviche. I use
one pound of scallops and squeeze the juice of
approximately 8 limes on top enough to cover them.
Leave them overnight in the refrigerator so the juice
will "cook" them. About two hours before serving
either as an appetizer or as a main meal depending on
the amount, I add finely chopped onion (about one),
one tomato peeled and finely chopped, one jalapeno
pepper, seeded and minced; 1/2 cup of chopped cilantro
and one avocado (optional) finely chopped. At the
time of serving drain most of the lime juice off, add
one tablespoon of olive oil, salt and pepper to taste.
Serve with saltines.
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