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
2 as entree, 4 as appetizer
scallops, cut into 1/4" rounds
yellow cherry tomatoes, cut into quarters
large jalapeno, deseeded and diced
red onion, diced
red or green cactus pear (o.k. to substitute with watermelon or mango)
fresh lime juice (about 6 limes)
salt to taste
blue corn chips
In This Recipe
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.