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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dice the scallops in 1/4-inch cubes.

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  • Mince the jalapeno and combine it with the olive oil.

  • Wash the radishes, slice them in 1/4-inch strips, then slice them again lengthwise into tiny batons.

  • Mix all the ingredients except the tarragon flowers together and season to taste.

  • Allow the scallops to marinate with everything for at least 1 hour in the fridge. The lime juice will "cook" the scallops, and the flavors will meld together.

  • Finally, spoon the ceviche into shot glasses and serve with a small spoon. Garnish with tarragon flowers (optional).

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