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 orange juices
breakfast appetizers
and pour over the scallops. Stir in the chopped chili pepper and red onion. Cover and refrigerate
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for at least 2 hours. Just before serving, drain the scallops and mix with
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the chopped tomatoes, bell pepper, green onions and cilantro. Garnish with the slices
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of lime.
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