SCALLOP CEVICHE

• 1 pound bay scallops, quartered
• 1 mango, chopped
• 1 teaspoon minced chili pepper (chef's choice)
• 3/4 cup chopped fresh cilantro, plus additional for garnish
• 1 cup finely diced red onion (about 1/2 medium onion)
• 1 cup fresh orange juice
• 1/3 cup fresh lemon juice
• 1/3 cup fresh lime juice
• salt to taste

Combine all the ingredients in a non-reactive (not copper or aluminum) bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.

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