Scallop Ceviche
Ingredients
| l lb of fresh scallops | ||
| 2 tsp lime rind, finely grated | ||
| 2 cloves garlic, minced | ||
| 2 red chilies, chopped (Thai, Serrano or jalepaeno) | ||
| 1 cup lime juice | ||
| 2 tbs cilantro | ||
| 2 tbs red onion, minced | ||
| 1 tbs extra virgin olive oil | ||
| butter lettuce leaves for serving. |
- Cut each scallop into 4 even pieces and add them to a non metal bowl.
- Add the rest of the ingredients to the bowl and mix well.
- Cover and refrigerate for at least 1 hour.
- Remove from refrigerator and pour off the lime juice in a small bowl.
- To serve place a tablespoon full of the scallop mixture in a butter lettuce leaf.
- Pour the lime juice into shot glasses and serve along with the Ceviche. (leche de Tigre)
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