Ceviche (scallops)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Scallops, cut horizontally |
| In half | ||
| 1 | cup | Dry white wine |
| 1 | each | Plum tomatoe, diced |
| 1 | large | Shallot, peeled and minced |
| 1 | teaspoon | White wine vinegar |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Capers |
| ⅛ | teaspoon | Crushed red pepper flakes |
| 1 | each | Salt and pepper to taste |
Directions
In a non-aluminum medium skillet, combine scallops with white wine.
Bring to a boil over medium high heat. Turn off heat and let scallops stand in wine 5 minutes. Drain, discarding wine. Transfer scallops to glass bowl and let cool. Add tomato, shallot, vinegar,oil, capers, and crushed red pepper flakes. Season to taste with salt and pepper.
Toss gently but well. Chill 30 minutes before serving.