Scallop Ceviche

Scallop Ceviche

Scallop Ceviche

Directions

  1. Clean and dry scallops of any excess moisture. Add 2 tbsp of Fire Roasted Poblano Flavor Concentrate, lime juice and onions.
  2. Mix gently so everything has been completely coated in lime juice. Refrigerate for 12 hours.
  3. Drain scallops and discard lime juice.
  4. Gently toss scallops with the remaining 1 tbsp of Fire Roasted Poblano Flavor Concentrate, avocados, tomatoes, oil and cilantro.
  5. 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

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