Food & Wine
Recipes paired with Le Petit Clos
Diver Scallop Ceviche
Combine all ingredients except salt in a stainless steel bowl set over an ice bath. Cover and refrigerate over the ice bath overnight or up to 36 hours.
Prior to serving, add salt to taste. Serve ceviche cold in individual spoons or cucumber cups, as a dip, or on top of salad greens.