Marinated Scallops Ceviche

Ceviche, which is said to have originated in Ecuador, is one of the most widely enjoyed dishes throughout South and Central America, from Chile to Mexico. Ceviche is a mixture of fresh seafood that has been "pickled" in the acid of citrus.

1 cup fresh squeezed lime juice

1 lb. sea scallops, muscle removed and cut in 1/4

1 medium tomato, seeded and finely chopped

1/2 small red onion, finely chopped

1 jalapeño pepper, finely diced

1 tsp. Goya Minced Garlic or 2 cloves garlic minced

3 tbsp. fresh cilantro, finely chopped

1 tsp. Goya Adobo All-Purpose Seasoning with Pepper

1 tbsp. Goya Olive Oil

Goya Guacamole for garnish

1.	Combine all ingredients in a non-reactive container. Refrigerate and marinate for a minimum of 4 hours or up to 12 hours before serving.

Serve 4 as an appetizer.