Scallop seviche with cilantro, lime and serrano chiles

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@...


Recipe by: John Ash

Converted by MM_Buster v2.0l.

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