SEA SCALLOP CEVICHE

Sea Scallop Ceviche image

Provided by Florence Fabricant

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 pound sea scallops, preferably diver
3 ripe plum tomatoes, seeded and diced
1 teaspoon sea salt
1/3 cup minced red onion
1 clove garlic, minced
1 jalapeno pepper, seeded and minced, or to taste
1 small red bell pepper, seeded, deveined and finely chopped
1/4 cup extra virgin olive oil
1/2 cup fresh lime juice
1/4 cup chopped chives
2 tablespoons minced cilantro leaves
Salt and freshly ground black pepper

Steps:

Slice scallops horizontally 1/2 inch thick. Cover, and refrigerate. In a small bowl, sprinkle tomatoes with salt and refrigerate. Combine red onion, garlic, jalapeno pepper, bell pepper, olive oil and lime juice in a bowl. Refrigerate.
About an hour before serving, drain liquid off tomatoes and add to onion mixture. Fold in chives and cilantro. Add scallops, and toss. Season to taste with salt and pepper. Allow to marinate about 30 minutes, then serve.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 1 gram, Sodium 380 milligrams, Sugar 2 grams, TransFat 0 grams