Diver Scallop Ceviche

Recipe Date:
August 20, 2014
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 3-4 diver scallops (ask for U8-U10 size)
  • 1 tbsp red bell pepper, finely diced
  • 1 tbsp yellow bell pepper, finely diced
  • 1 tbsp fennel, finely diced
  • 1/2 tbsp shallot, minced
  • 1 meyer lemon, juiced
  • 2 limes, juiced
  • 1 tsp lime zest
  • 1 tsp chives, minced
  • salt and pepper to taste
Directions

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.