Scallop ceviche
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Fresh Limes | |
| 1 | Fresh Lemon | |
| 1 | pounds | Bay Scallops |
| ½ | medium | Red Bell Pepper, Fine Diced |
| 1 | medium | Red Onion, Finely Diced |
| 1 | Fresh Chile, Seeded, Minced | |
| 1 | Clove Garlic, Minced | |
| ¼ | cup | Chopped Fresh Coriander |
| 2 | tablespoons | Olive Oil |
| Salt | ||
Directions
Cut zest from 1 of the limes and lemon in long strips. Squeeze ½ cup lime juice and ¼ cup lemon juice. Combine citrus juice and zest, scallops, peppers, onion, chile, garlic, coriander and oil in a mixing bowl. Marinate at room temperature, stirring occasionally, for 1 hour. Refrigerate covered for 1 hour. Remove zest from ceviche and season to taste with salt, if needed. Garnish with julienned lime zest. 120 calories per serving. From: Syd's Cookbook.
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