We Love Bay Scallop Ceviche, a Great Thanksgiving Starter
  1. Remove the nibs from the outside edge of the scallops. Place the scallops in a shallow nonreactive bowl and toss with the lime juice and olive oil. Gently fold in the jalapeño pepper, bell pepper, scallions, and cilantro. Cover the ceviche and let marinate in the refrigerator for at least 3 hours or as long as overnight before serving.
  2. When ready to serve, give everything a stir, taste for seasoning, and add a pinch of salt if needed. Transfer the ceviche to a decorative serving bowl. Serve chilled with small plates and cocktail forks alongside.