Scallop Ceviche

By Joan_Z

Ingredients

• 1 lb Frozen bay scallops - defrosted & quartered
• 1 cup cherry tomatoes (12 whole) roughly chopped
• 2 green or red serrano chile peppers seeded & minced
• 3/4 cup chopped fresh cilantro plus extra for garnish
• 1 cup finely diced red onion (1/2 med. red onion
• 1 cup fresh orange juice
• 1/3 cup fresh lemon juice
• 1/3 cup fresh lime juice
• 3 Tbsp. finely shredded unsweetened coconut
• salt to taste

Preparation

Step 1

In a stainless tell or glass bowl ONLY (not plastic) mix all ingredients well, cover and refrigerate for at least 2 hours or up to 16 hours.

Spoon ceviche into 6 small (4-ounce) glasses and garnish with extra fresh cilantro.

Serve immediately.