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Epicurious
Gourmet

Scallop Ceviche on Black Pasta Cakes with Cilantro Salsa

4.0

(9)

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Scallop Ceviche on Black Pasta Cakes with Cilantro Salsa
Cooks' notes:

·Pasta cakes may be made 1 day ahead and kept between sheets of wax paper in an airtight container at room temperature.
·Ceviche can be made 1 day ahead and chilled, covered.
·Salsa is best when made no more than 2 hours before serving.

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