Scallop Ceviche

This was probably the recipe that I was most excited about trying. I enjoy ceviche but had never dared to make it. This was AMAZING! It was so easy and delicious. The texture of the scallops is silky and the other ingredients give it a great salsa feel. Try this!

Ceviche
Adapted from Emeril Lagasse

Ingredients

1 pound fresh scallops (when you buy them, make sure they smell like the ocean- not fishy)
1 cup fresh lime juice
1 cup diced avocado
1/2 cup minced red onion
1/2 cup finely chopped seeded tomato
1/4 cup cilantro
2 tablespoons olive oil
2 teaspoons minced jalapeno
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon cumin

Directions

Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice.

Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour and serve.