Ceviche

• 1 pound bay scallops, cut into small chunks (can substitute 1/2 shrimp for variety and price)
• 1 cup (about 12 whole) cherry tomatoes, roughly chopped
• 2 green or red serrano chiles, minced (leave the seeds in for extra spice)
• 3/4 cup chopped fresh cilantro, plus additional for garnish
• 1 cup finely diced red onion (1/2 medium red onion)
• 1 cup fresh orange juice (around 4 oranges or substitute some Simply Orange)
• 1/3 cup fresh lemon juice (1-2 lemons)
• lime zest
• 1/3 cup fresh lime juice (4 limes)
• Salt to taste
• Tortilla chips

1. Squeeze juices.
2. Combine all the ingredients in a nonreactive bowl and stir to mix well.
3. Cover and refrigerate for at least 2 hours (6 if you use shrimp), and up to 16.
4. Spoon ceviche into shotglasses with mini forks and garnish with cilantro.
5. Keep a separate bowl to the side and serve with tortilla chips.

bay scallops, cherry tomatoes, green, fresh cilantro, red onion, orange juice, lemon juice, lime zest, lime juice, salt, tortilla chips

Taken from www.epicurious.com/recipes/member/views/ceviche-52814051 (may not work)