Copyright Thomas Saaristo  All Rights Reserved
Scallop ceviche
Ceviche can be made from any number of seafood and shellfish ingredients, but my
favorite bivalve was the original

1/2 cup freshly squeezed lime juice
1/4 cup freshly squeeze lemon juice
1 lb Bay Scallops
1/2 medium red bell pepper, finely diced
1 medium red onion, finely diced
1 fresh chili, minced
1 clove garlic, minced
1/4 cup chopped fresh cilantro
2 tablespoons extra virgin olive oil
1 teaspoons House salt
Peel from 1 lime and 1 lemon, julienned
Blue corn tortilla chips, for serving

Combine citrus juices, scallops, peppers, onion, chili, garlic, cilantro and oil in a non
reactive mixing bowl. Marinate at room temperature, stirring occasionally, 1 hour.
Cover and refrigerate 1 hour or up to 1 day

Remove ceviche from refrigerator and taste for salt

Garnish Scallop ceviche with julienned lemon and lime zest and serve with blue corn
tortilla chips and a Margarita