Ceviche

This seafood recipe originated in Peru but is now popular throughout South and Central America. It cooks in the acid from the lime juice without heat. Serve as an appetizer with tortilla chips.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb fresh scallops (or any combination of scallops, shrimp, conch, Ahi tuna, flounder or other white fish)
• 1  cup fresh lime juice
• 1  large  pinch salt
• 1  jalapeno, minced
• 1⁄2 cup red bell pepper, diced
• 6  green onions, trimmed and sliced (or 1/4 cup red onion)
• 3  tablespoons cilantro, chopped

Directions

1. Dice the fish into 1/2-inch chunks. In a large glass or ceramic bowl, combine lime juice and salt. Stir to mix. Add fish or shellfish, cover the mixture and let it rest in the refrigerator for one hour.
2. Drain away lime juice and mix in remaining ingredients. Adjust seasonings if necessary and refrigerate until time to serve. Ceviche should be served the same day for the best flavor.