Scallop Ceviche Recipe

Preparation

1. 1

   Prepare the scallops

   Rinse the sea scallops under cold water and pat them dry with a paper towel. Remove any tough muscle from the scallops. Cut them into small, bite-sized pieces.

2. 2

   Marinate the scallops

   Place the chopped scallops in a glass or ceramic bowl. Pour the lime juice over the scallops, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 30 minutes. The scallops will 'cook' in the lime juice.

3. 3

   Chop the vegetables

   While the scallops are marinating, dice the tomato, finely chop the red onion, and peel and dice the cucumber. Roughly chop the cilantro leaves.

4. 4

   Combine the ceviche

   After 30 minutes, remove the scallops from the refrigerator. Drain some of the lime juice if desired, then add the diced tomato, red onion, cucumber, and chopped cilantro to the bowl with the scallops. Season with salt and black pepper, and gently toss everything together.

5. 5

   Serve

   Serve immediately in chilled bowls or on a platter. Garnish with additional cilantro if desired.