Scallop Ceviche

This is a great summer appetizer, or top a green salad with some buttery avocado slices and scallop ceviche for a light no cook dinner. Serves 2 or 4, depending on what else you have to go along with the tiny tasty scallops.

Use tender fresh bay scallops and Bermuda sweet onion for the tastiest results.

1 pound bay scallops

2 limes, juiced

1/3 cup olive oil

1 onion, chopped

1 can diced green chilies, 4 ounces

1 tomatoes peeled, seeded and diced

2 fresh jalapeno peppers, seeded and minced

1 teaspoon sea salt

1 teaspoon pepper


1. Combine all ingredients in a bowl. Mix well and let stand in refrigerator at least 4 hours or overnight.



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