Bay Scallop Seviche
Serving Size : 6
Ingredients for prepare Bay Scallop Seviche
:
| 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 * |
| 1/4 | cup | red onion - finely chopped |
| 3 | | ripe plum tomatoes ** |
| 1 | | red pepper - seeded and chopped |
| 3 | | scallions - chopped |
| 1 | cup | cilantro - chopped |
| 1 | | lime; sliced - for garnish |
recipe Bay Scallop Seviche
*Note: Hot red chili pepper should be finely chopped.
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** Plum tomatoes should be seeded and chopped. Stir the cumin into the lime and orange
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juices 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, sweet pepper, scallions and cilantro. Garnish with the slices of lime.
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