Shirley's Ceviche

May 24, 2020

Ingredients

  • 2 avocados
  • 2 roma tomatos
  • 4 sticks of celery
  • half of a red onion
  • 1 can corn
  • 1 cup small scallops, cooked
  • 3-4 lemons
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped green onion
  • 2 tsp salt
  • 1 tsp freshly cracked black pepper

Method

Carefully cut open and dice your 2 avocado into small cubes. Dice 2 roma tomatos, 4 sticks of celery, half of a red onion into small cubes.

Chop cilantro & green onion to make 1/2 cup chopped cilantro & 1/4 cup chopped green onion.

Cook 1 cook scallops and drain water out. Drain your 1 can corn. Juice 3-4 lemons for about 3/4 cups lemon juice, more or less depending on how much acid you like.

Combine all ingredients and mix well. Enjoy with chips!