Preparation:
Cut zest from 1 of the limes and lemon in long strips. Squeeze 1/2 cup lime juice and 1/4 cup lemon juice.
Combine citrus juice and zest, scallops, peppers, onion, chile, garlic, coriander and oil in a mixing bowl.
Marinate at room temperature, stirring occasionally, for 1 hour.
Refrigerate covered for 1 hour.
Remove zest from ceviche and season to taste with salt, if needed. Garnish with julienne lime zest. |
