Scallop Ceviche

1. 1

   Slice the scallops horizontally into 2 or 3 disks about 1/4 inch thick.

2. 2

   Cut the disks into 1/4-inch sticks and the sticks into 1/4-inch dice.

3. 3

   Put the diced scallops in a nonreactive dish and season well with salt.

4. 4

   Cover with 3/4 cup lime juice and refrigerate for 2 hours, until the lime juice has cooked the scallops.

5. 5

   Meanwhile, peel and seed the tomato and cut into 1/4-inch dice.

6. 6

   When the scallops are cooked, drain off and discard the lime juice.

7. 7

   Add the diced tomato, chopped onion, sliced chilies, chopped cilantro, and remaining 1/4 cup lime juice.

8. 8

   Marinate, refrigerated, for a couple of hours.

9. 9

   To serve, wash and dry the prettiest romaine leaves, make a nest with them, and arrange the ceviche over it.

10. 10

    Garnish with slices of avocado, cilantro sprigs, and lime wedges.

11. 11

    Serve with tortilla chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.