Yield: 4 appetizers

Ingredients:
½ pound sea scallops, muscle removed and cut into small pieces
½ red bell pepper, seeded and minced
¼ red onion, peeled and minced
½ tomato, cored and minced (reserve the other half of the tomato for the croutons)
3 scallions, minced
6 sprigs fresh cilantro, chopped
juice of 2 limes
cracked black pepper to taste

Croutons:
½ French baguette, cut into slices
½ tomato, cut into quarters

Method:

1. Ceviche: In a bowl, add scallops, red peppers, onions, tomatoes, scallions, cilantro, lime juice and cracked black pepper. Mix until well-distributed. Let stand for 5 to 10 minutes. During this time, the lime juice will cure the scallop meat. The amount of time you let it stand is entirely your preference. The longer it is allowed to stand, the more cured it will be. I like to mix the ceviche just before serving it. While ceviche is curing, start the croutons.
2. Croutons: Spread tomato flavor on croutons by aggressively rubbing the tomato flesh on the top of each crouton.
3. Toast the sliced baguette bread. When golden and crispy, remove from oven.
4. To Plate: Place 1 Tablespoon of ceviche on each crouton and garnish with cilantro. Enjoy.

Nutritional Value Per Portion —
Calories: 134 Protein: 17.4g Carbohydrates: 15.8g Fat: 1.4g