Nantucket Scallop Ceviche

Ingredients - Serves 4

• Avocado - 1, diced
• Salt and pepper - To taste
• Jalapeno - 1, seeded and finely chopped
• Cilantro - 1/4 cup, chopped
• Red onion - 1 small, finely chopped
• Orange juice - 1/4 cup
• Lemon juice - 1/4 cup
• Lime juice - 1/2 cup
• Fresh nantucket bay scallops - 1 pound

Let's Get Started

1. Rinse the scallops under cold water and pat dry. Cut into 1/4 inch pieces.
2. In a non-reactive bowl, combine the scallops, lime juice, lemon juice, and orange juice. Ensure that the scallops are fully submerged in the juice. Cover and refrigerate for 2 hours.
3. After 2 hours, drain the scallops, reserving a small amount of the citrus juice.
4. Combine the scallops, reserved citrus juice, red onion, cilantro, jalapeno, salt, and pepper. Mix well.
5. Just before serving, add the diced avocado and gently mix to combine.
6. Serve the ceviche chilled with tortilla chips or tostadas.

Dietary Info

• Dish Type: Appetizer
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Calories: 150
• Fat: 2g
• Carbs: 10g
• Protein: 20g
• Sodium: 500mg
• Sugar: 3g