Bay Scallop Ceviche


(Serves 4)

12 oz fresh bay scallops, cleaned
1 orange, segmented and juiced
1/2 pint grape tomatoes, halved
1/4 red onion, sliced very thin
1 Fresno chili, sliced very thin
1 bunch cilantro, chopped
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
1/4 cup extra virgin olive oil
Salt, to taste


Bring water to a boil in a medium sized stock pot, and prepare an ice bath in a large bowl. Season the water with salt and add the scallops. Cook the scallops for one minute, until just cooked through. Drain and quickly add to the ice water. When the scallops are cool, remove them from the water and pat dry. Cut the scallops in half and place them in a mixing bowl. Add the orange segments, grape tomato halves, sliced onion, chili, and cilantro. Combine the juices and olive oil and add to the bowl. Mix everything to combine and season with salt to taste. Serve with tortilla chips.