Scallop Ceviche on Cucumber and Jicama

This works great as an appetizer, especially when served on sliced cukes and jicama rather than the more typical tortilla chips. 

Bay Scallop Ceviche on Cucumber & Jicama

½ Lb. Bay scallops

1/3 C. small dice red peppers

6 green onions, chopped

1/3 C. firmly packed Cilantro, rough chop

Juice of 2 limes

1 clove garlic, minced

Salt & ground black pepper to taste

Halve the larger bay scallops, then place all ingredients in a bowl.  Combine; let marinate for 6 hours.

Serve on sliced jicama and cucumber.