Scallop Ceviche

Instructions

1. 1

   Rinse the scallops under cold water and pat them dry with paper towels.

2. 2

   Cut the scallops into small, bite-sized pieces.

3. 3

   In a large bowl, combine the scallops, lime juice, and lemon juice. Stir well to ensure the scallops are fully coated in the citrus juices.

4. 4

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the scallops turn opaque.

5. 5

   Add the finely chopped red onion, minced jalapeño, and chopped cilantro to the bowl with the scallops.

6. 6

   Season with salt and pepper to taste, and stir to combine all the ingredients.

7. 7

   Serve the scallop ceviche chilled, garnished with additional cilantro if desired.