Ingredients
- 1 pound bay scallops rinsed and patted dry
- 1/2 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/2 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1 medium jalapeño seeded and minced
- 1 medium red bell pepper finely diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 avocado diced (optional)
Instructions
- In a non-reactive bowl, combine the scallops with lime and lemon juice, ensuring the scallops are fully submerged. Cover and refrigerate for 1 to 2 hours, until the scallops are opaque and 'cooked' through.
- Drain the scallops and discard the used citrus juice. Gently mix in the red onion, cilantro, jalapeño, red bell pepper, salt, and black pepper.
- If using avocado, gently fold it into the ceviche just before serving. Serve immediately or chill until ready to serve, ideally within an hour for the best texture and flavor.
