Scallop Ceviche

  1. 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)

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