Make Ina Garten's scallop ceviche for an easy and elegant appetizer

Name: Make Ina Garten's scallop ceviche for an easy and elegant appetizer
Ingredients: 3/4 pound bay scallops (or sea scallops, cut in quarters), muscles removed; 3/4 cup freshly squeezed lime juice, divided (from about 5 limes); Kosher salt and freshly ground black pepper; 1 cup diced hothouse cucumber, unpeeled and seeded; 1/2 cup halved and thinly sliced shallots (from about 2 shallots); 3 tablespoons diagonally sliced scallions, white and green parts; 1/2 Hass avocado, cut into a 3/4-inch dice; 1/2 cup Holland red bell pepper, cut into a 1/2- to 3/4-inch dice; 1/4 cup roughly chopped fresh parsley; 1½ tablespoons minced jalapeño pepper; 1½ teaspoons minced garlic (fro about 2 cloves); Good olive oil; 1/4 teaspoon Sriracha; Bibb lettuce leaves, for serving

"Ina Garten makes simple and impressive ceviche with sweet scallops, zesty citrus and fresh veggies...."

INGREDIENTS

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3/4 pound bay scallops (or sea scallops, cut in quarters), muscles removed

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3/4 cup freshly squeezed lime juice, divided (from about 5 limes)

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Kosher salt and freshly ground black pepper

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1 cup diced hothouse cucumber, unpeeled and seeded

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1/2 cup halved and thinly sliced shallots (from about 2 shallots)

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3 tablespoons diagonally sliced scallions, white and green parts

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1/2 Hass avocado, cut into a 3/4-inch dice

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1/2 cup Holland red bell pepper, cut into a 1/2- to 3/4-inch dice

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1/4 cup roughly chopped fresh parsley

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1½ tablespoons minced jalapeño pepper

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1½ teaspoons minced garlic (fro about 2 cloves)

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Good olive oil

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1/4 teaspoon Sriracha

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Bibb lettuce leaves, for serving

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