-
Serves
2 as entree, 4 as appetizer
Author Notes
I love ordering ceviche when I see it on restaurant menus, but unless the restaurant is a Latin one, not many places offer this as an appetizer. A little intimidated to recreate and serve this at home, I decided it was time to take on a raw food challenge. A watermelon or a mint mojito would tie this all together. —NakedBeet
Ingredients
-
8 ounces
scallops, cut into 1/4" rounds
-
1/2 cup
yellow cherry tomatoes, cut into quarters
-
1/2
large jalapeno, deseeded and diced
-
1/2 cup
red onion, diced
-
3/4 cup
red or green cactus pear (o.k. to substitute with watermelon or mango)
-
3/4 cup
fresh lime juice (about 6 limes)
-
1/4 cup
avocado, diced
-
2 tablespoons
chopped cilantro
-
salt to taste
-
blue corn chips
Directions
-
In a non-metal bowl, marinate the cut scallops in 1/2 cup of lime juice for 30 minutes in the refrigerator.
-
Once marinated, drain the excess juice and toss together gently with tomatoes, jalapeno, onion, cactus pear and the rest of the lime juice (1/4 cup). Season with salt to taste.
-
Serve into individual bowls and dress with cilantro and avocado and blue chips on the side.
See what other Food52ers are saying.