Fresh and colorful, this Scallop Ceviche recipe is easy to make but feels elegant and sophisticated at the same time.
- 8 oz Dry Day Boat Sea Scallops, sliced
- 1 red chili
- 2 Tbs lime juice
- 2 Tbs lemon juice
- 1 Tbs chives
- 1/2 tsp sea salt
- Put scallops in a bowl with lime, lemon and chili. Let stand 2 hours.
- Toss with chives and sea salt.
- Spoon into individual plates.