Ceviche (scallops)

Yield: 4 Servings

Measure 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

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.

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