Scallop ceviche

Ingredients:

• 350 g bay scallops (or quartered sea scallops), stems removed
• 3/4 cup freshly squeezed lime juice, divided in half (5 limes)
• 1 cup greenhouse cucumbers, cut into 1–2 cm cubes, unpeeled, without seeds
• 0.5 cup shallots (2 onions), halved and thinly sliced
• 3 tbsp. green onions, sliced ​​diagonally
• Half an avocado, cut into 2cm cubes.
• 0.5 cup red bell pepper, diced into 1–2 cm cubes.
• 1/4 cup coarsely chopped fresh parsley
• 1.5 tablespoons chopped jalapeño pepper
• 1.5 tsp. crushed garlic (2 cloves)
• Good olive oil
• 1/4 tsp. sriracha sauce
• Bibb lettuce leaves, for serving

Preparation:

1. In a medium bowl, combine scallops, 1/2 cup lime juice, and 1 teaspoon salt and let sit at room temperature for exactly 1 hour, stirring occasionally.
2. In a separate bowl, combine the cucumbers, shallots, green onions, avocado, bell pepper, parsley, jalapeño, and garlic. In a small bowl, combine the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and Sriracha sauce. Pour over the vegetables and toss to combine.
3. When ready to serve, remove the scallops from the lime juice with a slotted spoon (drain any excess) and add them to the vegetable mixture. Mix well and spoon onto the lettuce leaves.