Scallop Ceviche

• 1 1/4 pounds very fresh scallops
• Salt
• 1 cup lime juice (about 8 limes)
• 1 tomato
• 1 small red onion, finely chopped
• 2 jalapeno or serrano chilies, thinly sliced
• 6 to 8 sprigs cilantro, chopped, plus more for garnish
• 1 head romaine lettuce
• 1 avocado
• Lime wedges

1. Slice the scallops horizontally into 2 or 3 disks about 1/4 inch thick.
2. Cut the disks into 1/4-inch sticks and the sticks into 1/4-inch dice.
3. Put the diced scallops in a nonreactive dish and season well with salt.
4. Cover with 3/4 cup lime juice and refrigerate for 2 hours, until the lime juice has cooked the scallops.
5. Meanwhile, peel and seed the tomato and cut into 1/4-inch dice.
6. When the scallops are cooked, drain off and discard the lime juice.
7. Add the diced tomato, chopped onion, sliced chilies, chopped cilantro, and remaining 1/4 cup lime juice.
8. Marinate, refrigerated, for a couple of hours.
9. To serve, wash and dry the prettiest romaine leaves, make a nest with them, and arrange the ceviche over it.
10. Garnish with slices of avocado, cilantro sprigs, and lime wedges.
11. Serve with tortilla chips.

salt, lime juice, tomato, red onion, serrano chilies, cilantro, romaine lettuce, avocado, wedges

Taken from www.cookstr.com/recipes/scallop-ceviche (may not work)