Seviche
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Fresh scallops |
| ½ | cup | Lemon juice |
| ½ | cup | Lime juice |
| ¼ | cup | Olive oil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| 6 | Drops Tabasco sauce | |
| 1 | teaspoon | Ground coriander |
| 2 | mediums | Tomatos diced into 1 inch |
| Pieces | ||
| 1 | Green pepper diced in 1 | |
| Inch cubes | ||
| ½ | Dried onion | |
| 1 | tablespoon | Minced garlic |
Directions
In glass bowl combine scallops, lemon and lime juices, olive oil, salt, pepper, tabasco, coriander, tomatos, green pepper, onion and garlic. Cover and marinate in refrigerator overnight. The flavor of the seviche improves as it marinates and it usually takes two to three days. Serve cold for a light luncheon or elegant appetizer. You may serve it alone, in a pineapple boat, fresh coconut, or hollowed-out orange halves.