Seviche

Slice scallops in half (so that you still have rounds). It isn’t necessary, but I like the scallops in small bites distributed throughout so that you can get a bite of everything at once on almost every chip. Put scallops in a bowl. Cover the scallops with lime juice. Let sit in the refrigerator for approx. 2 hours.

Meanwhile, chop and combine the remaining ingredients. When the scallops are done, drain lime juice and combine with tomato and avocado mixture. Taste for salt and pepper.

Serve immediately with tortilla chips. You can wait to serve it or save what is not eaten for a while, but the acidity of the limes continues slowly to “cook” the scallops. So yes, you can “overcook” the scallops.

Notes:

Because the seafood is “cooked” in an acid instead of with heat. It is probably best to buy it frozen and defrost it yourself before putting it in acid. If you find that you did not buy enough limes to cover, you can also use lemon juice and/or orange juice. And in a pinch, you can also use vinegar (but I would not recommend it because of the harsh flavor).