Bay scallop ceviche
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Ground cumin |
| 1 | cup | Fresh lime juice |
| ½ | cup | Fresh orange juice |
| 2 | pounds | Bay scallops |
| 1 | Hot red chili pepper; finely chopped | |
| ¼ | cup | Red onion; finely chopped |
| 3 | Ripe plum tomatoes; seeded and chopped | |
| 1 | Red bell pepper; seeded and chopped | |
| 3 | Green onions; chopped | |
| 1 | cup | Chopped fresh cilantro |
| 1 | Lime; sliced, for garnish | |
Directions
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