Ingredients

¼ lb Bay Scallops
2 Limes
1/2 Chili Pepper (you can choose based on your spice preference; personally, we wouldn’t use anything spicier than a jalapeño).
1/2 Red Onion (small)
8 Cilantro Sprigs
Plantain Chips (store bought or homemade)
Salt

Directions

1. Juice limes, de-seed and dice chili pepper. Add chili peppers to lime juice.
2. Remove the “side muscles” from the scallops.  These are small, tough, crescent-shaped pieces of the scallop that you can remove with your hands.  Many chefs throw them away, but they are edible, and I enjoy the tougher texture. Add it to the ceviche, save it for stock, or get creative and let me know what you try!
3. Slice each scallop into 3-4 discs depending on their thickness.  Place them into a glass container, and add enough lime juice+chili mixture to cover.  Wait two hours before moving on to step 4.
4. Dice the red onion.  Remove the leaves from the cilantro and dice them.  Sprinkle both over the top, sprinkle a pinch of salt over the top, and serve with plantain chips!  For this step, add as much salt, cilantro, and red onion as you like.