From the Mountains: Scallop Ceviche

After a bit of travel and finding out how many types of ceviche there are in the world, our whole perspective on it really changed. Before, it was just spicy white fish from mexico with the saltines, etc. But the revelation that it's really just fish that's been "cooked" with acid usually from citrus, the experimentation opened. We had some leftover scallops, so experimented and tried this one. 

In a bowl, we mixed the ingredients seen in the photo. That's scallops, swiss chard stem, onion, almonds, and lemon juice. Left overnight for the scallops to cook. Made the day before, we had it for lunch after a big hike in the morning. Perfect.