Bay Scallop Ceviche

From 'Mexico The Cookbook' by Margarita Carrillo Arronte

There are many different kinds of Ceviche, and they often vary by region. This kind of Ceviche is common in Baja-California

Ingredients:

• 475ml mixed orange, grapefruit, and mandarin juice
• 500g small fresh bay scallops, shelled
• 175ml lime juice
• 2 bay leaves
• ½ red onion, chopped
• 1 habanero chilli, seeded and chopped
• 120ml extra virgin olive oil
• 2 tbsp coriander leaves, chopped (plus extra for garnish)
• 4 tbsp mint, chopped
• 175g orange and grapefruit segments, chopped
• Salt and pepper
• Lemon slices, to garnish
• Lime slices, to garnish
• Tortilla chips, to serve
• Seashells, to serve

Recipe:

1. Pour the mixed citrus juice into a saucepan, bring to a boil, and reduce by half. Set aside.
2. Put the scallops in a bowl, add enough lime juice to cover, and add the bay leaves.
3. Cover with clingfilm and marinate for 20-30 minutes.
4. Drain, and put into your seashell.
5. Add the onions, chilli, reduced citrus juice, olive oil, salt and pepper to taste, and the herbs. Mix well.
6. Add the fruit segments.
7. Garnish with lemon and lime slices and serve with tortilla chips on the side.