This is my favorite ceviche recipe. It’s easy to make, light, and refreshing. In my other post, I included the recipe for red pickled onions. Again, I highly recommend making the onions! The onions can go with this recipe too.
1 pound bay scallops, quartered
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
1 cup fresh orange juice
1 cup finely chopped red onion
2 green serrano chiles, seeded and finely chopped
1 cup seeded and diced tomatoes
1 Hass avocado, peeled, seeded, and minced
1/2 cup roughly chopped fresh cilantro leaves
Tostadas to serve
Combine all the ingredients except avocado in a nonreactive bowl (I used a glass casserole), sprinkle Kosher salt, and stir to mix well. Cover and refrigerate overnight or at least until scallops have become opaque.
Before serving, add cubed pieces of avocado to the ceviche and mix lightly so avocado keeps its form. Put ceviche on tostadas with some pickled onions on top if desired. Add additional salt if needed.