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1 pound sea scallops, small, crescent-shaped muscles removed, scallops sliced crosswise into 1/8-inch-thick rounds
1 cup strained citrus juice (juice of 2 limes, 2 oranges, and 1 lemon to make up the 1 cup of citrus juice)
½ fine-diced small red and yellow bell pepper
1 fine-diced jalapeņo pepper
2 tablespoons fine-diced red onion
2 tablespoon minced fresh cilantro
1 small tomato, diced
Salt and ground black pepper
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