Strawberry Scallop Ceviche

Serve with J. Schram Rosé
Serves 2

Ingredients

  • 12 Ounces Bay Scallops
  • 2 Tsp. Honey
  • 8 Strawberries, thinly sliced
  • 2 Sliced Scallions
  • 3 Leaves of Mint Chiffonade
  • 2 Parts Orange Juice to 1 Part
  • lemon Juice to cover scallops
  • 1 Fresno Chili, chopped fine
  • salt
  • pepper

Preparation

  • Combine all ingredients together. Let set 3 to 6 hours.
  • Serve over salad with tortilla chips.
Submitted by Gregg Quinn, San Francisco, CA

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