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Scallop Ceviche

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Recipe photo courtesy of Gentl and Hyers

A chilled ceviche of bay scallops, lime, avocado, cilantro, and hearts of palm is served in scallop shells atop a bed of rock salt. If the scallops are too large they may be cut in half before marinating. Similarly, if you need to substitute sea scallops you may cut them into 1/2-inch pieces.

Source: Martha Stewart Living, December 2000
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Ingredients

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