Scallop Ceviche

Ingredients:

• 1 Lb Small Scallops
• Juice of 6-7 Limes, or enough to cover scallops
• 1 Red Bell Pepper, chopped
• 1 Small Red Onion, chopped
• Jalapeño Pepper, to taste (I used ¼ of one, seeded and diced)
• Small Handful of Fresh Cilantro, chopped
• 1 Tbsp Olive Oil
• ½ Tsp Sea Salt
• Ground Black Pepper, to taste
• 2 Tbsp Tequila

In a medium bowl, combine scallops and lime juice. Cover and refrigerate for 4 hours or overnight. When finished, drain off most of the lime juice (you’ll instinctively know how much to leave in the bowl, but only a little) and stir in bell pepper, onion, and cilantro. In a small bowl, combine olive oil, sea salt, black pepper and tequila. Pour over scallop mixture, mix well, and refrigerate for at least another hour. Serve.