Seviche #1

Yield: 6 Servings

Measure Ingredient
1 pounds Very fresh scallops
¾ cup Freshly squeezed lime juice; (about 6 limes)
1 can (3.5-oz) green chiles; drained seeded; chopped
1 large Tomato; diced
4 tablespoons Virgin olive oil
½ teaspoon Oregano
½ teaspoon Salt
½ cup Fresh cilantro
1 medium Onion; thinly sliced

1. Slice scallops into ½-inch slices. Place in a glass bowl and toss with the lime juice. Mix in sliced onion. Cover and allow scallops to marinate, refrigerated, overnight. Toss occasionally. They should turn opaque.

2. Drain off excess liquid. Stir in chiles, tomato, olive oil and oregano.

Season to taste with salt. Serve garnished with cilantro. This interesting blend of ingredients obtains its flavor from the freshly squeezed lime juice. Beverage: Carta Blanca Beer MESON DEL LAGO

E. ONTARIO AVE., CHICAGO TIME

DOESN'T INCLUDE MARINATING

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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