Mambo Sprouts

Scallop Ceviche

Ingredients:

• Juice of 2 lemons
• Juice of 2 limes
• 1 lb. jumbo scallops, sliced in halves or thirds
• 1 tsp. hot red pepper sauce (or more or less to taste)
• 2 Tbsp. Florida Crystals® Demerara Sugar
• ¼ cup olive oil
• 1 red tomato, diced
• 1 yellow tomato, diced
• 1 red bell pepper, sliced thin
• 1 onion, sliced thin

Directions:

1. Mix lemon and lime juice in a non-reactive bowl. Add sliced scallops. Toss to coat. Cover and refrigerate for 1 hour, stirring occasionally.
2. Add hot red pepper sauce, Florida Crystals® Demerara Sugar and olive oil. Mix thoroughly. Mix in tomatoes, peppers, and onions.
3. Marinate this mixture for 3 hours, stirring mixture each hour. Serve very cold.

Servings: 4-6

Recipe courtesy of Florida Crystals.