scallop & avacado ceviche
Ingredients
1 lb. bay scallops, diced (sushi grade)
1 c. fresh lime juice (8-10 limes) + 4 tbs.
2 large tomatoes, diced
1 avocado (pitted, peeled, diced)
2 small red onions, minced
2 garlic cloves
4 tbs. cilantro
Salt & pepper to taste
Serves 6 – 8
Toss diced scallops with one cup fresh lime juice in a medium bowl. Cover and refrigerate for two hours, until scallops become opaque. Once opaque, drain and combine with tomatoes, avocado, onion, garlic, cilantro and additional lime juice. Add salt and pepper to taste. Chill and serve. Refrigerate up to three days.
scallop & avacado ceviche
Ingredients
1 lb. bay scallops, diced (sushi grade)
1 c. fresh lime juice (8-10 limes) + 4 tbs.
2 large tomatoes, diced
1 avocado (pitted, peeled, diced)
2 small red onions, minced
2 garlic cloves
4 tbs. cilantro
Salt & pepper to taste
Serves 6 – 8
Toss diced scallops with one cup fresh lime juice in a medium bowl. Cover and refrigerate for two hours, until scallops become opaque. Once opaque, drain and combine with tomatoes, avocado, onion, garlic, cilantro and additional lime juice. Add salt and pepper to taste. Chill and serve. Refrigerate up to three days.