- 1 pound sea scallops
- 1 cup fresh lime juice (about 4 limes)
- 3/4 cup chopped onion
- 1/4 cup fresh orange juice
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon salt
- 1 Serrano pepper, thinly sliced
Cut each scallop horizontally into 3 even slices. Place scallops in a non-aluminum dish. Add lime juice and the remaining ingredients; toss to coat (juice mixture should cover scallops). Cover and refrigerate for at least 6 hours or overnight, stirring mixture occasionally. Serve the scallops cold using a slotted spoon.