Ceviche

This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice. Make sure to use fresh ingredients. You may substitute many types of seafood for scallops: halibut, snapper, flounder or swordfish.

ingredients

1 lb. bay scallops, diced to 1/2" cubes
8 limes, juiced
2 tomatoes, diced
1/4 c. scallions or red onion, chopped
1 stalk celery, finely chopped
1 clove fresh garlic, finely chopped
1/2 c. yellow pepper, finely chopped
1/2 c. fresh parsley, chopped
fresh basil, finely chopped
1 fresh jalapeño, finely chopped
1 1/2 tablespoons olive oil
1/8 c. fresh cilantro, finely chopped
1 small can jalapeños, diced (reserve juice)
freshly ground black pepper
salt

directions

1
Rinse scallops and place in medium size glass bowl (don’t use metal).
2
Pour lime juice over scallops. The scallops should be completely immersed in the lime juice. Cover and chill lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
3
Empty 1/2 of the lime juice from the bowl. (Don’t rinse). Add tomatoes, scallions, celery, yellow pepper, parsley, garlic, basil, jalapeños (including juice), olive oil and cilantro to scallop mixture. Stir gently.
4
Add salt and black pepper to taste.
5
Serve with tortilla chips and guacamole.