Scallop Ceviche

ceviche

Here it is, in tostada form and sprinkled with Bufalo Jalapeño hot sauce.

  • One pound bay scallops, halved (or quartered if somewhat largish)
  • 2 limes
  • 1 smallish meyer lemon
  • 2 small clementine tangerines
  • 2 fresh roma tomatoes, finely diced
  • ½ small red onion, finely diced
  • 1 smashed and finely minced garlic clove
  • 2 green onion stalks, chopped
  • (½ combined bunch) of fresh chopped Italian parsley and cilantro
  • 1/2 teaspoon of olive oil
  • Sea salt, to taste
Combine scallops, onions, herbs, tomatoes and oil in a large mixing bowl. Using a citrus press or juicer, extract juice from fruit and pour over mixture. Season with a few pinches of salt. Cover and allow to sit in fridge for three or four hours, stirring occasionally to mix things up a bit, you know?

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