Recipe Detail Bay Scallop Seviche

Bay Scallop Seviche

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 * 1/4 c Red onion, finely chopped
3 Ripe plum tomatoes ** 1 Red pepper; seeded & chopped
3 Scallions; chopped
1 c Cilantro, chopped
1 Lime; sliced, for garnish *Note: Hot red chili pepper should be finely chopped
. ** Plum tomatoes should be seeded and chopped
. Stir the cumin in 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, sweet pepper, scallions and cilantro. Garnish with the slices of lime. American Bistro - by Irena Chalmers ISBN: 0-8092-5047-0


Leave A Comment