Author Notes: I love ordering ceviche when I see it on restaurant menus, but unless the restaurant is a Latin one, not many places offer this as an appetizer. A little intimidated to recreate and serve this at home, I decided it was time to take on a raw food challenge. A watermelon or a mint mojito would tie this all together. —NakedBeet
Serves: 2 as entree, 4 as appetizer
Ingredients
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8
ounces scallops, cut into 1/4″ rounds
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1/2
cup yellow cherry tomatoes, cut into quarters
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1/2
large jalapeno, deseeded and diced
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1/2
cup red onion, diced
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3/4
cup red or green cactus pear (o.k. to substitute with watermelon or mango)
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3/4
cup fresh lime juice (about 6 limes)
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1/4
cup avocado, diced
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2
tablespoons chopped cilantro
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salt to taste
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blue corn chips
Directions
- In a non-metal bowl, marinate the cut scallops in 1/2 cup of lime juice for 30 minutes in the refrigerator.
- Once marinated, drain the excess juice and toss together gently with tomatoes, jalapeno, onion, cactus pear and the rest of the lime juice (1/4 cup). Season with salt to taste.
- Serve into individual bowls and dress with cilantro and avocado and blue chips on the side.
