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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound frozen bay scallops, defrosted and quartered |
1 cup cherry tomatoes (about 12 whole), roughly chopped |
2 green or red serrano chile peppers, seeded and minced (about 1/2 teaspoon) |
3/4 cup chopped fresh cilantro |
1 cup finely diced red onion (1/2 medium red onion) |
1 cup fresh orange juice |
1/3 cup fresh lemon juice |
1/3 cup fresh lime juice |
3 tablespoons finely shredded unsweetened coconut |
salt, to taste |
garnish: fresh cilantro |
Directions:
1. Combine scallops, cherry tomatoes, serrano chile peppers, chopped fresh cilantro, red onion, orange juice, lemon juice, lime juice, coconut, and salt, in a nonreactive (stainless steel or glass) bowl. Mix well; cover and refrigerate for at least 2 hours or up to 16 hours. Spoon the ceviche into 6 small (4-ounce) glasses, and garnish with fresh cilantro. Serve immediately.
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