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Taylor Bay Scallop Ceviche Recipe

Nutrition per serving    (USDA % daily values)
CAL
224
FAT
25%
CHOL
18%
SOD
56%

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Ingredients for 4 servings

20 live fresh, dry bay scallops, shucked (recommended: Taylor Bay scallops)

2 tablespoons extra-virgin olive oil

4 tablespoons fresh lemon juice

1 vine ripe tomato, peeled, seeded, and uniformly small diced

4 tablespoons ketchup

4 tablespoons tomato juice

20 small pieces sea beans, see Cook's Note*, blanched in boiling water and refreshed in ice water

Dash hot red pepper sauce

4 tablespoons fresh lime juice

1 red onion, peeled and sliced

1/4 bunch cilantro, washed, dried, and chopped, plus 20 leaves for decoration

sea salt and fresh ground pepper

4 tablespoons fresh orange juice

Salt and fresh ground black pepper

1 jalapeno chile, seeded and chopped

1 teaspoon fresh lemon juice

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