Scallop Ceviche
Declan Chapin
4
10 minutes
30 minutes
Ingredients
1 package Wild Alaska Weathervane Scallops
Juice of 5 limes
½ red onion, diced
½ cucumber, diced
1 Roma tomato, diced
¼ cup cilantro, diced
1 jalapeño, seeds removed and diced
salt & pepper
chips of choice
Directions
Thaw scallops, rinse, and pat dry.
Chop into small pieces and add to a bowl.
Juice 5 limes and pour over the scallops until fully covered.
Place in the fridge for 30-60 minutes while the acidity of the lime juice cooks the scallops.
While the scallops sit, prepare the other ingredients.
Once scallops are opaque, remove from the fridge. Strain about half of the line juice from the bowl.
Stir in diced vegetables and season with salt and pepper.
Serve with chips and enjoy!
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