Scallop Ceviche
Ingredients
#44083 - 1lb 4 oz IRP Fresh Scallop Pieces
#88205 - 10 oz Extra Large Tomatoes, peeled and seeded, small dice
#88052 - 6 fl oz Choice Lemons
#88161 - 3 oz Jumbo Red Onions
#88163 - 2 oz Iceless Green Onions (Scallions)
#30173 - 2 fl oz Extra Virgin Olive Oil
#88406 - ½ oz Jalapeño Peppers
#88121 - 1 tsp Peeled Garlic
#88413 - 4 tsp Cilantro, ready to use
#92275 - Durkee Kosher Salt (GF), to taste
#68258 - Durkee Black Ground Pepper, to taste
#57185 - Hot Sauce, a dash
Instructions
Combine all ingredients. Marinate scallops in the refrigerator for at least four hours and up to 12 hours. Serve chilled. Recipe yields 10 servings.
*Adapted recipe from Culinary Institute of America Pro Chef