Scallop Ceviche

Ceviche is something I have been wanting to make for awhile. My sister, Melanie, told me about a recipe she and her husband, Chris (who is an amazing cook) made awhile ago. Since then, I have been eager to have a hand in the union of raw fish and acid. My day came a few weeks ago and I made this scallop ceviche.

INGREDIENTS
-1 pound sea scallops, cut into coins (1/2 inch thick)
-1 jalapeno pepper, cut into bruniose
-1 medium red pepper, cut into bruniose
-1/2 small onion, minced
-2 ripe tomatoes, seeded and cut into small dice
-1 clove garlic, minced
-2 teaspoons rice syrup (optional)
-2 Tablespoon chopped cilantro
-2 Tablespoons chopped parsley
-sea salt
-black pepper
-1 cup freshly squeezed lime juice
-1/4th cup lemon juice

GARNISH
-1 avocado, peeled and cut into 16 slices. and brushed with lemon juice
-2-3 tablespoons chopped parsley

DIRECTIONS
-In a large bowl, combine scallops, jalapeno, red pepper, onion, tomatoes, garlic rice syrup, cilantro, parsley, salt, pepper, citrus juices.
-Toss gently but thoroughly, being certain scallops are well coasted with citrus juices.
-Cover and refrigerate for at least 40-60 minutes, or until scallops lose their translucent appearance. Stir occasionally.
-Serve in individual chilled bowls and garnished with avocado and parsley.