As posted on Boston.com

Serve with plantain chips or slices of ripe avocado.

Serves 12 as an appetizer

• 2 pounds bay scallops, cut into cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons chopped fresh chives
• 2 teaspoons chopped fresh cilantro
• 1 habanero pepper, seeded and chopped
• Juice of 10 limes
• 1 red onion, thinly sliced and rinsed with cold water

1. In a large bowl, combine the scallops, salt, pepper, chives, cilantro, habanero, and lime juice. 2. Place onion slices on top. Cover and refrigerate for 2 to 3 hours. 3. Before serving, stir gently to mix in onions. Adapted from Rodney Murillo of Avila