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