Seviche #3

Yield: 6 Servings

Measure Ingredient
2 pounds Bay scallops
1 \N Lemon; juice of
1 \N Lime; juice of
3 tablespoons Orange juice
3 tablespoons Olive oil
1 medium Green pepper; diced
1 medium Red pepper; diced
1 cup Coarsely chopped plum tomatoes
1 tablespoon Chopped fresh parsley
1 tablespoon Snipped chives
1 pinch (generous) cayenne pepper
\N \N Salt and freshly ground pepper to taste

From: mnh@... (Michele Hardy)

Date: Mon, 14 Mar 1994 13:46:25 GMT A Latin American dish of raw scallops that "cook" in a citrus juice marinade, colorfully presented with chopped vegetables.

1. Place the scallops in a glass or porcelain dish. Pour the lemon, lime, and orange juices over the seafood. Cover and refrigerate at least 3 hours, allowing the scallops to cook in the citrus juices.

2. Whisk together the oil, green and red peppers, tomato, herbs, spices, and seasonings. Add the dressing to the scallops and toss gently. Transfer to individual plates and serve. 6 to 8 portions Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3) REC.FOOD.RECIPES ARCHIVES


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