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Bay Scallop Ceviche



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  • Cooking Time: N/A

Bay Scallop Ceviche

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

Stir the cumin into the lime and orange juices and pour over the scallops.
Stir in the chopped chili pepper and red onion. Cover and refrigerate for
at least 2 hours.

Just before serving, drain the scallops and mix with the chopped tomatoes,
bell pepper, green onions and cilantro. Garnish with the slices of lime.

Ingredients:

1 1/2 ts Ground cumin
1 c Fresh lime juice
1/2 c Fresh orange juice
2 lb Bay scallops
1 Hot red chili pepper; finely
-chopped
1/4 c Red onion; finely chopped
3 Ripe plum tomatoes; seeded
-and chopped
1 Red bell pepper; seeded and
-chopped
3 Green onions; chopped
1 c Chopped fresh cilantro
1 Lime; sliced, for garnish

Serves:

6 Servings

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