The acidity of the citrus juices "cooks" the scallops. If you'd prefer, poach them for about 2 minutes before marinating. Serve this appetizer with tortilla chips for a refreshing start to a meal.
1 pound sea scallops
1 cup fresh lime juice (about 4 limes)
3/4 cup chopped onion
1/4 cup fresh orange juice
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1 serrano pepper, thinly sliced
How to Make It
Cut each scallop horizontally into 3 even slices. Place scallops in a nonaluminum dish. Add lime juice and the remaining ingredients; toss to coat (juice mixture should cover scallops). Cover and refrigerate for at least 6 hours or overnight, stirring mixture occasionally. Serve the scallops cold using a slotted spoon.