Worth a trip

Scallop Ceviche

Name: Scallop Ceviche
Cuisine: latin_american
Ingredients: 1 pound bay scallops, quartered; 1 cup (about 12 whole) cherry tomatoes, roughly chopped; 2 green or red serrano chiles, seeded and minced (about 1/2 teaspoon); 3/4 cup chopped fresh cilantro, plus additional for garnish; 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; Salt to taste; 3 tablespoons finely shredded unsweetened coconut flakes

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.
2.
2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.

Recipes sourced from Epicurious.com.

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Directions