Scallop Ceviche with Jalapeno and Fresh Lime

 

Makes 4 servings

• 450 gr resh sea scallops or bay scallops, cut into ½-inch pieces
• 160 ml fresh lime juice
• 2 garlic cloves, peeled
• 3 green onions, finely chopped
• 2 medium ripe tomatoes, peeled, seeded and chopped
• 1 medium jalapeno pepper, stemmed, seeded, deveined and finely chopped
• 30 ml olive oil
• 30 ml chopped resh cilantro
• Salt and freshly ground black pepper
• Cilantro or parsley leaves or garnish

1. Put the scallop pieces in a glass or stainless steel bowl ; pour the lime juice over them and stir gently to coat them thoroughly.
2. Cover with plastic wrap and refrigerate for 24 hours.
3. Before serving, bring a small saucepan of water to a boil ; add the garlic cloves and blanch them in the boiling water for 1 minute to remove some o their harshness.
4. Drain the cloves well, pat them dry with paper towels, and then chop them finely.
5. Drain most of the lime juice from the scallops and return them to the bowl ; add the chopped garlic, green onions, tomatoes, jalapeno, olive oil and cilantro to the scallops.
6. Mix well and season to taste with the salt and pepper.
7. Garnish with cilantro or parsley leaves.
8. Serve immediately or cover the bowl and refrigerate until serving time.

BON APPÉTIT