Scallop ceviche

Ingredients

• 1/2 lb scallops (small, 'bay scallops' if possible)
• 2 tbsp lime juice
• 2 tbsp lemon juice
• 1 red chili (finely chopped)
• 1/4 cup red onion ((or more if small), finely chopped)
• 2 tbsp finely chopped cilantro

Instructions

1. 1

   Chop the scallops into small pieces - around 8 pieces per large scallop, 4 for small ones. Put in a bowl with the lemon and lime juices and diced chili, mix and then place in the fridge. Leave for a good 2 hours or more until the scallops go opaque.

2. 2

   Once ready, add the chopped onion and cilantro, mix and serve. Suggest serving with plantain chips/tostones (or as I had, fried plantain slices - around 1/2 plantain) or a simple salad.