South of the Border Scallop Ceviche

Ingredients

• Sea scallops
• 2 ounces red onion
• 1 1/2 cloves garlic
• 1 can tomatoes
• Salt
• Pepper
• 1/2 teaspoon cayenne pepper
• 6 ounces lemon juice
• 1/4 cup green onions
• 3 tablespoons cilantro

Instructions

1. Prep the scallops by cutting them into small slices. Place them in a bowl.
2. Add the diced red onions, a can of tomatoes, a little bit of garlic to a pan. Cook the mixture until it becomes a paste consistency and then let it cool. Add it to the scallops.
3. Add the green onions and mince garlic into a paste.
4. Add salt, cayenne pepper and lemon juice.
5. Add cilantro, stir it up and put it in the fridge to let the scallops marinate for a minimum of four hours.
6. Add salt and pepper to season.
7. Plate and serve.