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Southwestern Sea Scallop Ceviche

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6-8
Appetizer Salads
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10 minutes plus 2 hour refrigeration time
Prep: | | Servings: 6-8

Ingredients

  • 2 pounds fresh scallops
  • 1 bunch green onions, thinly sliced
  • 1 large jalapeno, thinly sliced
  • 1 bunch cilantro, finely chopped
  • 6 limes, juiced
  • 4 avocados, diced

Directions

  1. Trim the scallops removing the rough strips. Cut them into quarters.
  2. In a medium bowl, add all the ingredients. Marinate in the refrigerator for 2 hours.
  3. Serve in a bowl layering the ceviche on top of ½ avocado.
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