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?