Scallop Ceviche

Yield: 4 servings

Ingredients

8 Scallops
½ cup + 2 oz lemon juice
½ cup + 1 oz orange juice
½ cup + 1 oz white vinegar
1 lb jicama
1 oz fresh cilantro
1 cup popcorn
1 cup extra virgin olive oil
2 oz micro greens
1 Tbsp smoked paprika
1 tsp cayenne pepper
1 tbsp sugar

Procedure

For Scallops
1. Combine 1/2 cup lemon and orange juice with vinegar. Season with salt
2. cut the scallops in 1/2 and marinate for at least 3 hrs up to 24 hrs (the scallops will turn color when done) keep refrigerated and cover at all times

For Slaw

1. Using a blender combine the cilantro, 2 oz lemon juice, 2 oz orange juice, 1 oz vinegar 4 oz oil and 1 Tbsp sugar.  Blend and season with salt and pepper.