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Bay Scallop Ceviche
February 1, 2012
1 Min Read
YIELD: 8 appetizer-size servings
1 lb. bay scallops
4 large sweet tomatoes
½ cup red onion, chopped
1 tsp. garlic, chopped
1 tsp. jalapeno, chopped
1 Tbsp. cilantro, chopped
8 oz. fresh lemon juice
1 tsp. sugar
dash of hot sauce, to taste
salt and freshly ground black pepper, to taste
Rinse scallops with cold water and drain in a colander. Mix all remaining ingredients together in a bowl. Add scallops and mix in. Let marinate in the refrigerator for at least one hour before serving.
Photo and recipe: Andy Towler, Flik Independent School Dining Foodservice Manager for the Village Community School, New York City
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