1/2 lb (250 g) very fresh scallops, trimmed, rinsed and patted dry

2 tomatoes

1 cup (250 ml) diced cucumber

Grated zest and juice of 1 lime

2 tablespoons (30 ml) olive oil

1/4 cup (60 ml) fresh cilantro, chopped

Salt and freshly ground pepper

Lime wedges

Salt

Margarita glasses

Coarsely chop the scallops and set aside in a bowl. Cut the tomatoes in half, remove the seeds and dice the flesh. Add to the scallops. Add the remaining ingredients. Season with salt and pepper. Let stand for 5 minutes.

Moisten the rim of margarita glasses with a lime wedge and coat with salt placed in a saucer. Divide the ceviche into the glasses and serve immediately.

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