Scallop Ceviche

• 8 ounces scallops, cut into 1/4" rounds
• 1/2 cup yellow cherry tomatoes, cut into quarters
• 1/2 large jalapeno, deseeded and diced
• 1/2 cup red onion, diced
• 3/4 cup red or green cactus pear (o.k. to substitute with watermelon or mango)
• 3/4 cup fresh lime juice (about 6 limes)
• 1/4 cup avocado, diced
• 2 tablespoons chopped cilantro
• salt to taste
• blue corn chips

1. In a non-metal bowl, marinate the cut scallops in 1/2 cup of lime juice for 30 minutes in the refrigerator.
2. Once marinated, drain the excess juice and toss together gently with tomatoes, jalapeno, onion, cactus pear and the rest of the lime juice (1/4 cup). Season with salt to taste.
3. Serve into individual bowls and dress with cilantro and avocado and blue chips on the side.

rounds, yellow cherry tomatoes, jalapeno, red onion, red, lime juice, avocado, cilantro, salt, corn chips

Taken from food52.com/recipes/19201-scallop-ceviche (may not work)