Ingredients
Amount
Scallops, ¼“ dice
1 lb.
Red onion, 1/8“ dice
1/4 cup
Extra virgin olive oil
1/8 cup
Lemon, zest and juice
1 ea.
Fresno chile, finely minced
1 ea.
Jalapeño pepper, finely minced
1 ea.
Roma tomatoes, seeded, cut into ¼” dice
1 ea.
Celery, ¼” dice
1 ea.
Hearts of palm, ¼ “ dice
1/2 cup
Cilantro, finely chopped
1 Tbsp.
Green onion, finely sliced
1 ea.
Capers, minced
1 ½ Tbsp.
Almonds, sliced, toasted
1/8 cup
Watermelon, ¼” dice
1/2 cup
Salt
½ tsp.