Name: Bay Scallop Ceviche
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings
Ingredients: 1 pound bay scallops, cut into 1/2-inch pieces; 1 1/2 cups fresh lime juice (from about 12 limes), plus more if needed; 1/3 cup pitted green olives, quartered; 1 large vine-ripe tomato, cored and finely chopped; 1 white onion, finely chopped; 1 small jalapeno pepper, seeded and minced; 2 tablespoons fresh orange juice; 1 tablespoon finely chopped fresh parsley; 1 teaspoon sugar; 1 teaspoon hot sauce; Kosher salt and freshly ground pepper; Tortilla chips, for serving

Directions

Combine the scallops and lime juice in a large bowl, making sure the scallops are submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
Combine the olives, tomato, onion, jalapeno, orange juice, 2 teaspoons parsley, the sugar, hot sauce and 2 teaspoons salt in a separate large bowl. Refrigerate 30 minutes.
Drain the scallops, reserving 1/4 cup of the lime juice. Add the scallops and reserved lime juice to the olive mixture. Toss and season with pepper. Cover and refrigerate, at least 1 hour or overnight.
Sprinkle the ceviche with the remaining 1 teaspoon parsley. Serve with tortilla chips.