Scallop Ceviche
INGREDIENTS
-1 lb of fresh scallops (bay scallops work better since they are already small, plus they add a nice sweetness. I used cut-up sea scallops because that's all I had) If you do not want to use scallops you can sub out another seafood of your choice. Shrimp works great
-1/2 cup of lime juice
-1/2 juice of one lemon
-Juice of an orange (optional)
-1/4 cup of cilantro
-1 jalapeno, sliced into very thin rings (can also dice if easier)
-1/2 a red onion, sliced
-1.5 Tbsp fresh mint (optional)
-Salt & pepper to taste
-Pita or plantain chips for serving
METHOD
-Begin by slicing your seafood into bite-sized pieces
-Next add them to a bowl with lime, lemon, and orange juice
-Add in sliced or diced Jalapenos
-Cover and store in the fridge for 45-60 min, allowing the seafood to be cured by the acid
-Remove from fridge and add in diced onions, cilantro, and mint. Option here to add segmented orange slices as well
-Toss until evenly incorporated
-Salt & pepper to taste
-Serve on top of pita or plantain chips (or whatever the hell you want, go nuts)
