Food Network: Scallop Ceviche

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Scallop Ceviche
Recipe courtesy Zocalo, Philadelphia, PA

Ingredients
1 pint lime juice
2 teaspoons kosher salt
8 cloves commercial garlic, smashed
2 pounds sea scallops, adductor muscle removed, sliced thin across grain

Directions
Mix all ingredients in sterile plastic container.
Refrigerate 6 to 8 hours only. If forgotten and left in marinade, scallops will
overcook.
Drain very well, remove all garlic and return to container.
Will keep refrigerated up to 3 days.