Scallop and Jalapeno Ceviche

Yield: 6 servings.

2 lb. raw bay scallops
1 cup fresh lemon juice
½ cup onions, diced
3 Tbsp. fire-roasted jalapeno flavor concentrate
2 cups avocado, medium diced
1 cup tomato, concasse
¼ cup olive oil
4 Tbsp. cilantro

Clean and dry scallops of any excess moisture. Add 2 Tbsp. fire-roasted jalapeno flavor concentrate, lime juice and onions. Mix gently so everything has been completely coated in lime juice. Refrigerate for 12 hours.

Drain scallops and discard lime juice. Gently toss scallops with remaining 1 Tbsp. fire-roasted jalapeno flavor concentrate, avocados, tomatoes, oil and cilantro. Season to taste. If desired, serve with tropical chips such as plantain or yucca.