Ingredients

• 1 pound bay scallops, quartered
• 1 cup (about 12 whole) cherry tomatoes, roughly chopped
• 2 green or red serrano chiles, seeded and minced (about 1/2 teaspoon)
• 3/4 cup chopped fresh cilantro, plus additional for garnish
• 1 cup finely diced red onion (1/2 medium red onion)
• 1 cup fresh orange juice
• 1/3 cup fresh lemon juice
• 1/3 cup fresh lime juice
• Salt to taste
• 3 tablespoons finely shredded unsweetened coconut flakes

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Instructions

1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.
2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.