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Photo by: Joey De Leo
If you can get live scallops still in their shells at the market, you will find that they make this dish even more delicious.
Slice the scallops horizontally into 2 or 3 disks about ¼ inch thick. Cut the disks into ¼-inch sticks and the sticks into ¼-inch dice. Put the diced scallops in a nonreactive dish and season well with salt. Cover with ¾ cup lime juice and refrigerate for 2 hours, until the lime juice has “cooked” the scallops. Meanwhile, peel and seed the tomato and cut into ¼-inch dice.
When the scallops are cooked, drain off and discard the lime juice. Add the diced tomato, chopped onion, sliced chilies, chopped cilantro, and remaining ¼ cup lime juice. Marinate, refrigerated, for a couple of hours. To serve, wash and dry the prettiest romaine leaves, make a nest with them, and arrange the ceviche over it. Garnish with slices of avocado, cilantro sprigs, and lime wedges. Serve with tortilla chips.
Nutritional information includes 1/8 teaspoon of added salt per serving.
Nutrients per serving (% daily value)
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