Scallop Ceviche

Ingredients

• 1 pound frozen bay scallops, defrosted and quartered
• 1 cup cherry tomatoes (about 12 whole), roughly chopped
• 2 green or red serrano chile peppers, seeded and minced (about 1/2 teaspoon)
• 3/4 cup chopped fresh cilantro
• 1 cup finely diced red onion (1/2 medium red onion)
• 1 cup fresh orange juice
• 1/3 cup fresh lemon juice
• 1/3 cup fresh lime juice
• 3 tablespoons finely shredded unsweetened coconut
• Salt, to taste
• Garnish: fresh cilantro

Preparation

1. Combine scallops, cherry tomatoes, serrano chile peppers, chopped fresh cilantro, red onion, orange juice, lemon juice, lime juice, coconut, and salt, in a nonreactive (stainless steel or glass) bowl. Mix well; cover and refrigerate for at least 2 hours or up to 16 hours. Spoon the ceviche into 6 small (4-ounce) glasses, and garnish with fresh cilantro. Serve immediately.