From The Sea: Ceviche De Vieira

• 1 pound kitchen-ready scallops
• 4 limes
• 3 avocados, ripe and aromatic
• 1 aromatic tomato
• 1 handful of cilantro leaves
• 1 Serrano chili pepper
• 1/3 cup extra virgin olive oil
• sea salt
• tortilla chips, to serve

1. If needed, remove the scallops from the coral, wash them, then carefully dry them with a paper towel.
2. Halve them lengthwise and lay them in a flat mold.
3. Squeeze out the limes and pour the juice over the scallops.
4. Let them marinate for fifteen minutes at room temperature.
5. Halve the avocados and remove the pit.
6. With a melon ball cutter, cut out the pulp into ball form.
7. Remove the stalks from the tomato, wash it and dice it.
8. Wash the cilantro, shake it dry and finely chop the leaves.
9. Wearing kitchen gloves, finely chop the Serrano chili pepper.
10. Drain the lime stock.
11. Mix the scallops with the rest of the ingredients except for the avocado balls and arrange the scallop mix onto a plate.
12. Spread the avocado balls over the scallops and serve immediately.

limes, avocados, tomato, handful of cilantro leaves, serrano chili pepper, extra virgin olive oil, salt, tortilla chips

Taken from www.foodrepublic.com/recipes/from-the-sea-ceviche-de-vieira-recipe/ (may not work)