Nantucket Scallop Ceviche

Ingredients

Fresh Nantucket bay scallops

1 pound, rinsed and patted dry

Lime juice

1/4 cup

Lemon juice

2 tablespoons

Orange juice

2 tablespoons

Red onion

1/4 cup, finely diced

Cilantro

1/4 cup, chopped

Jalapeno

1, seeded and finely chopped

Avocado

1, diced

Salt

to taste

Pepper

to taste

Instructions

1. Begin by rinsing the scallops under cold water and patting them dry with a paper towel. Cut the scallops into 1/4 inch pieces for even marination.
2. In a non-reactive bowl, combine the scallops with lime juice, lemon juice, and orange juice. Ensure that the scallops are fully submerged in the juice, as this will 'cook' them. Cover and refrigerate for 2 hours.
3. After 2 hours, carefully drain the scallops, reserving a small amount of the citrus juice for later use.
4. In a mixing bowl, combine the scallops with the reserved citrus juice, diced red onion, chopped cilantro, jalapeño, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
5. Just before serving, gently fold in the diced avocado to maintain its creamy texture.
6. Serve the ceviche chilled in small bowls, garnished with additional cilantro and accompanied by tortilla chips or tostadas for a delightful crunch.