From The Sea: Ceviche De Vieira Recipe
Chef and restaurateur Scott Myers’ love of Mexican food began on his first visit to the country at age seven, spending hours in the kitchen with his grandmother and aunts, helping prepare recipes...
Ingredients
- 1 pound kitchen-ready scallops
- 4 limes
- 3 avocados
- 1 aromatic tomato
- 1 handful of cilantro leaves
- 1 Serrano chili pepper
- 1/3 cup extra virgin olive oil
- sea salt
- tortilla chips
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