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Yield 6 appetizer servings


  • 1 pound fresh bay scallops
  • 1 cup lime juice
  • 1 (4-ounce) can diced green chiles, drained
  • 2 medium tomatoes, peeled, seeded, and diced
  • 1/4 cup grated onion
  • 1/4 cup olive oil
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon salt
  • Dash of pepper
  • Avocado slices
  • Lime slices

How to Make It

  1. Rinse scallops thoroughly in cold water; drain well. Combine scallops and lime juice in a large bowl; cover and refrigerate at least 4 hours. Drain well.

  2. Combine scallops, chiles, tomatoes, onion, olive oil, cilantro, salt, and pepper in a large bowl; stir well. Cover and chill thoroughly. Serve cold in cocktail or sherbet glasses. Garnish with avocado and lime slices.

Oxmoor House Homestyle Recipes