Bay scallop ceviche

Yield: 6 Servings

Measure Ingredient
1½ teaspoon Ground cumin
1 cup Fresh lime juice
½ cup Fresh orange juice
2 pounds Bay scallops
1 \N Hot red chili pepper; finely chopped
¼ cup Red onion; finely chopped
3 \N Ripe plum tomatoes; seeded and chopped
1 \N Red bell pepper; seeded and chopped
3 \N Green onions; chopped
1 cup Chopped fresh cilantro
1 \N Lime; sliced, for garnish

Stir the cumin into the lime and orange juices and pour over the scallops.

Stir in the chopped chili pepper and red onion. Cover and refrigerate for at least 2 hours.

Just before serving, drain the scallops and mix with the chopped tomatoes, bell pepper, green onions and cilantro. Garnish with the slices of lime.

Recipe by: American Bistro by Irena Chalmers Posted to EAT-LF Digest by "sherilyn70@..." <sherilyn70@...> on May 20, 1998

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