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.