Scallop Ceviche
Scallop Ceviche
Directions
- Clean and dry scallops of any excess moisture. Add 2 tbsp of Fire Roasted Poblano Flavor Concentrate, lime juice and onions.
- Mix gently so everything has been completely coated in lime juice. Refrigerate for 12 hours.
- Drain scallops and discard lime juice.
- Gently toss scallops with the remaining 1 tbsp of Fire Roasted Poblano Flavor Concentrate, avocados, tomatoes, oil and cilantro.
- Season to taste.
Ingredients
- 32 oz. scallops
- 1.5 oz. Minors Fire Roasted Poblano Flavor Concentrate Gluten Free
- 8 oz. lime, juice
- 2 oz. onion, diced
- 8.25 oz. avocado, medium diced
- 5.5 oz. tomato(es), concasse
- 2 oz. oil, olive
- .25 oz. cilantro, fresh