Bay Scallop Ceviche

YIELD: 8 appetizer-size servings

1 lb. bay scallops

4 large sweet tomatoes

½ cup red onion, chopped

1 tsp. garlic, chopped

1 tsp. jalapeno, chopped

1 Tbsp. cilantro, chopped

8 oz. fresh lemon juice

1 tsp. sugar

dash of hot sauce, to taste

salt and freshly ground black pepper, to taste

1. Rinse scallops with cold water and drain in a colander. Mix all remaining ingredients together in a bowl. Add scallops and mix in. Let marinate in the refrigerator for at least one hour before serving.

Photo and recipe: Andy Towler, Flik Independent School Dining Foodservice Manager for the Village Community School, New York City