Scallop Ceviche
A refreshing seafood dish where fresh bay scallops are "cooked" in citrus juices and mixed with colorful vegetables and coconut. This tropical-inspired ceviche combines the sweetness of orange juice with the tang of lemon and lime, complemented by cherry tomatoes, serrano chiles, and red onion.
6 servings
2 hr 5 min
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Ingredients
- •1 pound bay scallops, quartered
- •1 cup cherry tomatoes
- •2 whole serrano chiles
- •¾ cup chopped fresh cilantro
- •1 cup red onion
- •1 cup fresh orange juice
- •⅓ cup fresh lemon juice
- •⅓ cup fresh lime juice
- •to taste salt
- •3 tablespoons unsweetened coconut flakes
Cooking Instructions
- 1.
1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.
120 min
- 2.
2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.
5 min
