Scallop Ceviche
Created by afamilyfeast.com • afamilyfeast.com• Course: Appetizers & Soups • Diet: Gluten Free • Season(s): Spring, Summer
Ingredients
- 1 pound sea scallops, muscle removed, cut into quarters
- 1 cup fresh lime juice
- 6 scallions diced or 1/2 up finely diced red onion
- 3 ripe plum tomatoes, seeded and finely chopped
- 1 - 2 jalapeno or serano peppers, seeded and finely minced*
- 3 tablespoons minced fresh cilantro
- 1/2 teaspoon ground coriander
- 2 tablespoons orange juice
- Greens such as rocket or arugula
Instructions
* your preference depending how hot you like your peppers!
Place scallops and lime juice in container with lid and refrigerate for 6 to 8 hours. Stir once after three hours. Drain the lime juice from the scallops and place scallops in a medium bowl. Add all ingredients and stir. Let the scallop mixture sit in the refrigerator for at least 30 minutes to blend flavors. After 30 minutes, remove from the refrigerator and serve as an appetizer with your favorite greens, such as rocket or arugula.