Nc Scallop Ceviche Recipe

Preparation

1. 1

   Prepare the Scallops

   Dice the scallops into small, bite-sized pieces. Place them in a glass bowl and pour the fresh lime juice over them. Make sure the scallops are completely submerged in the lime juice. Cover and refrigerate for about 30 minutes, or until the scallops become opaque.

2. 2

   Prepare the Vegetables

   While the scallops are marinating, chop the cherry tomatoes in half, dice the avocado, finely chop the red onion, cilantro, and jalapeño (remove seeds for less heat).

3. 3

   Mix the Ceviche

   Once the scallops are ready, drain some of the lime juice, and add the chopped cherry tomatoes, avocado, red onion, cilantro, and jalapeño to the bowl. Mix well and season with salt and chili powder to taste.

4. 4

   Prepare the Tortilla Chips

   Preheat the oven to 375°F (190°C). Brush the corn tortillas with olive oil on both sides and cut them into triangles. Arrange them on a baking sheet and sprinkle with chili powder. Bake for about 10-12 minutes or until crispy.

5. 5

   Serve

   Serve the scallop ceviche chilled with the chili-dusted tortilla chips on the side.