Tomatillo Scallop Ceviche
Ingredients
- 1 small shallot, thinly sliced
- 8 ounces tomatillos, husked and halved
- 1/4 cup packed fresh cilantro leaves and stems, plus 1/4 cup chopped leaves
- 3 tablespoons fresh lime juice (about 3 limes)
- 1 teaspoon kosher salt
- 8 ounces small sea scallops, cut into thin rounds
- Corn tortillas, optional
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