Ceviche-Style Scallops

• 6 large scallops
• Thinly sliced red onion
• Fresh hot chiles (like Serrano or Thai)
• salt and pepper
• generous amount of lime juice
• cilantro

1. Slice 6 large scallops into thin rounds and put them on a plate.
2. Scatter some thinly sliced red onion and rounds of fresh hot chiles (like Serrano or Thai) over the top.
3. Sprinkle with salt and pepper, and a generous amount of lime juice.
4. Serve right away, or wait for up to 30 minutes (the scallops will gently cook in the lime juice).
5. Garnish: Cilantro.

scallops, red onion, fresh hot chiles, salt, generous amount, cilantro

Taken from cooking.nytimes.com/recipes/1014815 (may not work)