How to cook scallop ceviche:
Rinse scallops under running water and immerse them in boiling water for a few seconds. Scallops dry.
Shred the onion.
Dice sweet bell pepper.
Carefully remove the seeds from hot pepper and chop them.
Mix scallops with onion, sweet and hot pepper, add vinegar, mustard, olive oil and the juice of lemons and limes. Stir everything together.
Season with salt and pepper and add chopped scallions and coriander.
Leave to marinate in the fridge for 24 hours.
Place the ceviche on the leaves of your favorite salad and serve.
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