- 1 lb bay scallops (these are small scallops, roughly the size of a marble)
- Juice of 6 limes (enough to cover scallops – you can use lemons if you prefer)
- ½ large red onion (1/2 cup chopped)
- 1 medium tomato
- 1 stalk of celery
- 2 Tbsp of capers
- 2 Tbsp olive oil
- Pinch of sea salt
- 1 Tbsp ground black pepper (or to taste)
Put the scallops into a shallow bowl and squeeze the juice out of the limes over the scallops. Cover and refrigerate for 4-8 hours (overnight is fine). After the scallops have soaked, remove them and drain off most of the remaining lime juice. Dice the onion, tomato, and celery, and add it to the scallops along with the capers, salt, olive oil and pepper. Refrigerate for another hour and serve cold.
This recipe provides 3 servings.