Hi Kimberly,
This looks and sounds delicious.
my question is : how did you slice the scallops this way.
They look great!
Happy new year 2011!
Buy the way... i think it would be great for a new year hangover brunch. No?

To slice the scallops we simply sliced them horizontally into thin slices starting from the bottom. We will be putting out a video in the near future of this so stay tuned.

As for making this for a New Years hangover dish...you have a stronger stomach than we do :-) I can barely get water down if I am hungover let alone raw scallops. Cheers!

I'm thinking of making this for an x-mas dinner starter. Any suggestions as to how you would plate it to give it an elegant look?

Thanks in advance!

Can you let me know how many this would serve? I am cooking for 8, do you think I should double it?

There are so many ways to plate ceviche. You could put it into small, elegant bowls on top of a plate with some very neutral crackers along the side or you could put it onto those individual spoons for a little bite. You might want to browse through Google images" for ideas. The main thing is to keep the ceviche cold and serve it on cold plates as it is very perishable.

Depending on how large your scallops are and how big your meal is, you might want to double it (or make 1.5 times the recipe). The scallops we used were a good 1" -inch thick and 1.5" - 2" -inches wide. Cheers!