Name: Bay Scallop Ceviche
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 to 6 servings
Ingredients: 3/4 pound bay scallops (or sea scallops, cut in quarters), muscles removed; 3/4 cup freshly squeezed lime juice, divided (5 limes); Kosher salt and freshly ground black pepper; 1 cup (1/2 to 3/4-inch diced) hothouse cucumber, unpeeled and seeded; 1/2 cup halved and thinly sliced shallots (2 shallots); 3 tablespoons diagonally sliced scallions, white and green parts; 1/2 Hass avocado, 3/4-inch diced; 1/2 cup Holland red bell pepper, 1/2 to 3/4-inch diced; 1/4 cup roughly chopped fresh parsley; 1 1/2 tablespoons minced jalapeno pepper; 1 1/2 teaspoons minced garlic (2 cloves); Good olive oil; 1/4 teaspoon Sriracha; Bibb lettuce leaves, for serving

Directions

In a medium bowl, combine the scallops, 1/2 cup of the lime juice, and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the Sriracha. Pour over the vegetables and combine.
When ready to serve, lift the scallops out of the lime juice with a slotted spoon (discard the liquid) and add them to the vegetable mixture. Stir well and spoon into the lettuce leaves for serving.

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Bay Scallop Ceviche

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