Scallop Ceviche

Preparation Time:	15 minutes
Cooking Time:	n.a.
Time Until Ready:	12-24 hours
Serves:	12

Ingredients

2 pounds bay or sea scallops
1/4 cup packed coarsely chopped fresh cilantro leaves, plus whole leaves for garnish
Grated zest and juice of 1 lime (1/3 cup)
1/3 cup very finely diced red bellpepper
1 teaspoon minced serrano or jalapeno pepper
4 scallions, white and green parts, finely chopped
1 teaspoon kosher salt
2 tablespoons olive oil
3 plum tomatoes, seeded and chopped

Directions

• In a bowl, combine all the ingredients and stir. If the scallops are big, you can cut them in half.
• Cover the bowl and refrigerate for 12 to 24 hours.
• Place the chilled ceviche in a serving dish. Decorate with the whole cilantro leaves. Provide cocktail forks or toothpicks for spearing the individual scallops.

Source: hamiltro

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