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Ingredients:

• 320-400 g Patagonian Scallops (for 4-5 people)

• 4 limes, juiced

• 1 red onion, finely chopped

• 2 tomatoes, diced

• 1 cucumber, cut into cubes

• 1 jalapeno, finely chopped

• Fresh coriander, finely chopped and to taste

• Salt and pepper to taste

• Optional: avocado, corn, crispy tortilla chips

 

Preparation:

Marinate the Patagonian Scallops in the lime juice in a bowl. Let them marinate in the refrigerator for at least 30 minutes.

Add the chopped red onion, tomatoes, cucumber, jalapeno and coriander to the marinated scallops.

Mix everything well and season with salt and pepper.

Serve the ceviche chilled in individual bowls or glasses. Garnish with avocado, corn and crispy tortilla chips if desired.