Scallop Ceviche
Ingredients
- 1 pound bay scallops, quartered
- 1 cup (about 12 whole) cherry tomatoes, roughly chopped
- 2 green or red serrano chiles, seeded and minced (about 1/2 teaspoon)
- 3/4 cup chopped fresh cilantro, plus additional for garnish
- 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
- Salt to taste
- 3 tablespoons finely shredded unsweetened coconut flakes
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