Bay scallop ceviche

Ingredients:

• 450 g bay scallops, cut into 1 cm pieces.
• 1.5 cups freshly squeezed lime juice (from about 12 limes) + more as needed
• 1/3 cup pitted green olives, quartered
• 1 large tomato, finely chopped (remove core)
• 1 white onion, finely chopped
• 1 small jalapeño, seeded and finely chopped
• 2 tablespoons freshly squeezed orange juice
• 1 tbsp finely chopped fresh parsley
• 1 teaspoon of sugar
• 1 teaspoon hot sauce
• Tortilla chips, for serving

Preparation:

1. In a large bowl, toss the scallops with the lime juice, making sure they are submerged (add more lime juice to cover if needed). Cover with plastic wrap and refrigerate for 6-8 hours.
2. In a separate large bowl, combine the olives, tomatoes, onion, jalapeño, orange juice, 2 tablespoons parsley, sugar, hot sauce, and 2 tablespoons salt. Refrigerate for 30 minutes.
3. Drain the scallops, reserving 1/4 cup of lime juice. Add the scallops and lime juice to the olive mixture. Stir and season with pepper to taste.
4. Cover and refrigerate for at least 1 hour or overnight.
5. Sprinkle the ceviche with the remaining 1 teaspoon of parsley. Serve with tortilla chips.