Sea Scallop Ceviche
1 pound fresh sea scallops, thinly sliced horizontally
1/2 cup freshly squeezed lime juice
1 garlic clove, grated
1 jalapeño, deseeded and minced
1 large poblano pepper, deseeded and minced
2 scallions, minced
2 plum tomatoes, small dice
3/4 teaspoon kosher salt
3 tablespoons Extra Virgin olive oil
1 tablespoon Louisiana hot sauce
1/3 cup cilantro, finely chopped
blue corn multigrain tortilla chips, for serving
In a medium mixing bowl add the scallops and lime juice. Mix well to incorporate. Cover with plastic wrap, place in the refrigerator and allow to marinate (or “cook”) for about 45 minutes. Stir the mixture one or twice while marinating.
While the scallops are marinating, prep your vegetables.
Once the scallops are ready, add the garlic, jalapeño, poblano pepper, scallions, plum tomatoes, salt, olive oil and Louisiana hot sauce. Mix well to incorporate. Add the cilantro and stir.
To serve, divide into desired serving dishes and serve with a side of tortilla chips.