Bay Scallop Ceviche
Serving Size : 6
Ingredients for prepare Bay Scallop Ceviche
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/2 | teaspoons | ground cumin |
| 1 | cup | fresh lime juice |
| 1/2 | cup | fresh orange juice |
| 2 | pounds | bay scallops |
| 1 | | hot red chili pepper - finely chopped |
| 1/4 | cup | red onion - finely chopped |
| 3 | | ripe plum tomatoes - seeded and chopped |
| 1 | | red bell pepper - seeded and chopped |
| 3 | | green onions - chopped |
| 1 | cup | chopped fresh cilantro |
| 1 | | lime - sliced, for garnish |
recipe Bay Scallop Ceviche
Stir the cumin into the lime and
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orange juices and pour over the scallops. Stir in the chopped chili pepper and red onion. Cover and
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refrigerate for at least 2 hours. Just before serving, drain the scallops
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and mix with the chopped tomatoes, bell pepper, green onions and cilantro. Garnish with the slices of
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lime.
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