Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Bay scallops or sea scallops; sliced 1/4\" thick |
| 3 tablespoons | Minced shallots or scallions |
| ½ teaspoon | Seeded; minced serrano chiles |
| \N \N | (or 1/2 teaspoon jalapeno chiles) |
| 1 tablespoon | Chopped fresh cilantro |
| 1 teaspoon | Kosher salt; or to taste |
| 4 tablespoons | Fresh lime juice |
| ½ teaspoon | Sugar |
| 1 tablespoon | Olive oil |
In a medium bowl, combine all the ingredients, cover and place in the refrigerator. Let the seviche "cook" 4 hours or to taste in the refrigerator. This recipe yields 4 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9646 broadcast 08-16-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-04-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.