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Scallop Ceviche On Black Pasta Cakes With Cilantro Salsa

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Nutrition per serving    (USDA % daily values)


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Ingredients for 48 servings

1/2 cup thinly sliced white onion

1 cup fresh orange juice

1 cup fresh lime juice

1 fresh jalapeño chile, sliced, including seeds

2 tablespoons kosher salt

24 medium sea scallops (1 1/4 pound), tough muscles removed from sides if necessary and scallops halved horizontally

6 ounce black (squid ink) angel’s hair pasta

1 teaspoon extra-virgin olive oil

About 1 cup olive or vegetable oil

1/2 cup minced white onion

1/2 cup chopped fresh cilantro

1/2 cup finely chopped fresh tomatillos

1/2 cup finely chopped tomato

1 tablespoon minced fresh jalapeño chile, including seeds

1 teaspoon kosher salt

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