Bay scallop seviche

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 *
¼ cup Red onion, finely chopped
3 \N Ripe plum tomatoes **
1 \N Red pepper; seeded & chopped
3 \N Scallions; chopped
1 cup Cilantro, chopped
1 \N Lime; sliced, for garnish

*Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes should be seeded and chopped.

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, sweet pepper, scallions and cilantro. Garnish with the slices of lime.

From: American Bistro - by Irena Chalmers ISBN: 0-8092-5047-0

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