Scallop Ceviche
By: Anonymous
Published: Saturday, February 13, 2010 - 1:48pm

Ingredients




3 limes
1 pound bay scallops halved if large
1 tablespoon extra-virgin olive oil
cup freshly-squeezed lime juice
4 palm hearts sliced 1/2" thick
1 avocado peeled, pitted,
and cut into 1/2" pieces
cup fresh cilantro leaves
Coarse salt to taste
Freshly-ground black pepper to taste

Preparation

1 Slice the ends off the limes, and stand them on end. Use a paring knife to remove the peel and pith of each lime, following the curve of the fruit. Remove sections from membranes, and collect sections and juices in a small bowl. Cut sections into 1/2-inch pieces. 2 Place scallops, olive oil, lime juice, hearts of palm, and lime pieces in a bowl, and toss to combine. Cover with plastic wrap, and place in the refrigerator for at least 2 hours or overnight. 3 Just before serving, add avocado and cilantro to ceviche, and season with salt and pepper. Fill scallop shells with 1 heaping tablespoon ceviche, and serve on a tray lined with coarse salt. 4 This recipe yields 24 individual servings.