Orange Scallop Ceviche

Orange Scallop Ceviche

I really really like this dish.  It's delicious, healthy and so refreshing.  This is great with steak and garlic rice!!! Yum! (Recipe coming up!)

ORANGE SCALLOP CEVICHE:

about 1/2 lb of scallops

1 large orange (juiced)

1 lime (juiced)

1 tbsp vinegar

1 tbsp olive oil

3 garlic cloves

crushed red pepper

1 large orange (cut in between the membrane and use the meat of the orange only.)

1/2 cup grape tomatoes (halved)
1/3 cup sliced onions (very thin)

chopped cilantro for garnish

• Rinse and drain scallops.
• Using a sharp knife, slice each scallop horizontally to give about three 1/4 inch slices. 
• Place scallops, orange juice, lime juice, vinegar, olive oil, garlic and crushed red pepper in a glass or ceramic casserole dish. Stir well to coat and cover the scallops in the acidic mix.  Cover and refrigerate for a couple of hours. Half way through, stir and place orange slices, onions and tomatoes on top just so it will be chilled by the time you're ready to eat.  
• When you're ready to serve, stir another time and garnish with cilantro and some black pepper.