Ingredients:

• 320-400 g Patagonian Scallops (for 4-5 persons)

• 4 limes, squeezed

• 1 red onion, finely chopped

• 2 tomatoes, diced

• 1 cucumber, diced

• 1 jalapeno, finely chopped

• Fresh coriander, finely chopped and to taste

• Salt and pepper to taste

• Optional: avocado, corn, crispy tortilla chips

Preparation:

Marinate the Patagonian Scallops in the lime juice in a bowl. Let them marinate in the fridge for at least 30 minutes.

Add the finely chopped red onion, tomatoes, cucumber, jalapeno and cilantro to the marinated scallops.

Mix everything well and season with salt and pepper.

Serve the ceviche chilled in individual bowls or glasses. Garnish with avocado, corn and crispy tortilla chips if desired.