Ceviche is a great appetizer because you can prepare it well in advance, even the night before serving it. We also like to serve it as a main course with black beans, flour tortillas, and sweet corn.
Serves 6.
INGREDIENTS
- 1 pound fresh sea or bay scallops
- 1/2 cup fresh lime juice
- 1 1/2 teaspoons minced garlic
- 2 tablespoons minced fresh cilantro
- salt to taste
- 1 medium jalapeno, minced
- 1 bunch scallions, diced small
- 1 medium tomato, minced
- shredded lettuce
- flour tortillas
- avocado, lime, and fresh cilantro for garnish
INSTRUCTIONS
- Rinse the scallops and remove the tough side muscles with a paring knife. Slice sea scallops about 1/4- inch thick.
- Leave bay scallops whole.
- Combine all the ingredients except garnishes in a bowl, mix gently, and let marinate in the refrigerator for at least 4 hours.
- Serve on a bed of shredded lettuce with garnish of sliced avocado, lime wedges, fresh cilantro sprigs, and warm flour tortillas on the side.
