Ceviche (or escabeche) is a typical Spanish and Latin American dish made with raw fish that "cooks" in citrus juice. Along with a chilled gazpacho, it's a frequent star attraction on our summer dinner menus, both an appetizer and main dish. It's healthy, refreshing and easy to make. Tender scallops "cook" quickly and their natural sweetness is enhanced by the citrus juices, especially orange juice. We love to scoop it up with freshly toasted tortilla chips!
Citrus Scallop Ceviche
Submitted to Foodista by Part Time House Wife
10 Large Fresh Sea Scallops- Diced
¾ Cup Fresh Lemon Juice
¾ Cup Fresh Lime Juice
¼ Cup Orange Juice
½ Large Red Onion- Diced
2 Large Garlic Cloves- Minced (about 2 Tbsp.)
1 Avocado- Diced
1 Tbsp. Fresh Cilantro- Minced
1 Roma Tomato- Diced
Salt & Pepper to taste
Combine all ingredients in a non-reactive bowl (glass is best).
Mix well, cover and refrigerate for at least 2 hours.
