Seviche

Yield: 1 servings

Measure 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 \N Drops Tabasco sauce
1 teaspoon Ground coriander
2 mediums Tomatos diced into 1 inch
\N \N Pieces
1 \N Green pepper diced in 1
\N \N Inch cubes
½ \N Dried onion
1 tablespoon Minced garlic

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.

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