Scallop Ceviche Recipe
- 1/2 pound fresh scallops, diced
- 2 clementines – peeled, segmented, and diced
- 1 Roma tomato, diced
- 1/2 small red onion
- 2 scallions, sliced
- 1/2 lemon, juiced
- 1/2 lime, juiced
- 1 clove garlic, minced
- 1 tablespoon chopped cilantro, or to taste (optional)
- 1/2 teaspoon olive oil
- sea salt to taste
- Combine scallops, clementines, tomato, red onion, scallions, lemon juice, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt. Refrigerate until flavors combine, stirring occasionally, about 2 hours.
