My friend made a huge bowl of ceviche, how could you not after returning from Cancun?
We swapped dessert for appetizer today. All I did was add some garden tomatoes, a bed of arugula and spinach, and a drizzle of olive oil. The ceviche was made with bay scallops, tilapia, red pepper, avocado, red onion, cilantro and lime. The lime juice cooks the scallops and tilapia while it marinades in the fridge.
Perfect post-vacation dinner to bring the surf home with you!