Scallop Ceviche
- 1 pound frozen bay scallops, defrosted and quartered
- 1 cup cherry tomatoes (about 12 whole), roughly chopped
- 2 green or red serrano chile peppers, seeded and minced (about 1/2 teaspoon)
- 3/4 cup chopped fresh cilantro
- 1 cup finely diced red onion (1/2 medium red onion)
- 1 cup fresh orange juice
- 1/3 cup fresh lemon juice
- 1/3 cup fresh lime juice
- 3 tablespoons finely shredded unsweetened coconut
- Salt, to taste
- Garnish: fresh cilantro
- Combine scallops, cherry tomatoes, serrano chile peppers, chopped fresh cilantro, red onion, orange juice, lemon juice, lime juice, coconut, and salt, in a nonreactive (stainless steel or glass) bowl. Mix well; cover and refrigerate for at least 2 hours or up to 16 hours. Spoon the ceviche into 6 small (4-ounce) glasses, and garnish with fresh cilantro. Serve immediately.
bay scallops, cherry tomatoes, green, fresh cilantro, red onion, orange juice, lemon juice, lime juice, unsweetened coconut, salt, fresh cilantro
Taken from www.myrecipes.com/recipe/scallop-ceviche-1 (may not work)