ceviche
Ceviche
8 cups of thawed small Bay Scallops
1 ½ cup lemon juice, fresh squeezed
1 ½ cup lime juice, fresh squeezed
1 red onion fine dice
1 tomato fine dice
½ cup capers with some brine juice
2 tablespoons white distilled vinegar
1 cup avocado pulp
pinch of cayenne
salt & pepper to taste
1 bunch of chopped cilantro
Marinate the scallops in the lemon and lime juice for 4 hours until then begin to look cooked or opaque. Drain most of the liquid, keep a little of the juice in the scallops, add remaining ingredients, except cilantro at last minute service and avocado should be gently folded in last minute as well. Serve with crackers, or tortilla chips. Can be served in a decorative bowl, glasses, or ramekins.
Serves 20 people
* A heart healthy recipe
