Scallop Ceviche

358609

Course Appetizers

Ingredients in this Recipe

1 cup (about 12 whole) cherry tomatoes, roughly chopped
1 cup finely diced red onion (1/2 medium red onion)
1 cup fresh orange juice
1 pound bay scallops, quartered
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
2 green or red serrano chiles, seeded and minced (about 1/2 teaspoon)
3 tablespoons finely shredded unsweetened coconut flakes
3/4 cup chopped fresh cilantro, plus additional for garnish
Salt to taste

Recipe Preparation

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