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   Ingredients :
4 dozen scallops, rinsed, cleaned with or without red muscle
Juice of 10 limes
1 garlic clove, finely chopped
1 2 aji limo (hot red chili), seeded and deveined, finely chopped
1 large onion, finely chopped
2 tablespoons cilantro, finely chopped
Lettuce leaves
Kernels from 2 3 corn ears, cooked
1 avocado, peeled and pitted, cut into thin slices
Olive oil, to drizzle on top


Half scallops horizontally if they are too big. Place scallops in a glass bowl and pour lime juice over. Add onions and aji limo (hot red chili) and mix well. Season with salt and pepper. Marinate 5 and add chopped cilantro leaves. Mix.
Serve scallop ceviche over lettuce leaves and garnish with kernels and slices of avocado.
Drizzle olive oil over the scallop ceviche.
        4 6 servings
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