Bay Scallop Ceviche

By jenlin

Ingredients

• 3 /4 pound bay scallops (or sea scallops, cut in quarters), muscles removed
• 3 /4 cup freshly squeezed lime juice, divided (5 limes)
• Kosher salt and freshly ground black pepper
• 1 cup (1/2 to 3/4-inch diced) hothouse cucumber, unpeeled and seeded
• 1 /2 cup halved and thinly sliced shallots (2 shallots)
• 3 tablespoons diagonally sliced scallions, white and green parts
• 1 /2 Hass avocado, 3/4-inch diced
• 1 /2 cup Holland red bell pepper, 1/2 to 3/4-inch diced
• 1 /4 cup roughly chopped fresh parsley
• 1 1/2 tablespoons minced jalapeno pepper
• 1 1/2 teaspoons minced garlic (2 cloves)
• Good olive oil
• 1 /4 teaspoon Sriracha
• Bibb lettuce leaves, for serving

Details

Adapted from foodnetwork.com

Preparation

Step 1

In a medium bowl, combine the scallops, 1/2 cup of the lime juice, and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.

In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the Sriracha. Pour over the vegetables and combine.

When ready to serve, lift the scallops out of the lime juice with a slotted spoon (discard the liquid) and add them to the vegetable mixture. Stir well and spoon into the lettuce leaves for serving.