Scallop Ceviche

Scallop Ceviche

Ingredients:
⅓ cup fresh lemon juice
⅓ cup fresh lime juice, plus a little extra for serving
⅓ cup fresh orange juice
1 pound bay scallops
1 cup quartered cherry tomatoes
1 small avocado, pitted, peeled, and chopped
½ English cucumber, chopped
2 scallions, thinly sliced
1 clove garlic, minced
⅓ cup chopped mint leaves
1 serrano chile pepper or jalapeño chile pepper, seeded and minced (wear plastic gloves when handling)
¼ cup dried unsweetened coconut flakes
¼ teaspoon sea salt

Directions:
In a nonreactive bowl, stir together the lemon juice, lime juice, and orange juice. Add the scallops,
cover, and refrigerate for at least 3 hours or up to 8 hours. Stir the scallops once or twice during
chilling.
When ready to serve, drain the scallops. Add the tomatoes, avocado, cucumber, scallions, garlic, mint,
pepper, coconut, and salt and toss gently. Squeeze on some additional lime juice. Divide the ceviche
among 4 or 8 serving glasses.
Makes 4 servings (main dish)
Makes 8 servings (appetizer)
Mango, Avocado, and Tomato Salad
This is a bright all-fruit salad—the tomato is botanically a fruit—that goes with grilled fish and
seafood, chicken, and steak. I often make a huge bowl of it to bring to barbecues.
TOTAL TIME: 15 MINUTES