Bay Scallop Ceviche Recipe - Cooking Index
Bay Scallop Ceviche Recipe - Cooking Index
| 1 1/2 teaspoons | Ground cumin | |
| 1 cup | Fresh lime juice | |
| 1/2 cup | Fresh orange juice | |
| 2 lbs | 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 |
Stir the cumin into the 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, bell pepper, green onions and cilantro. Garnish with the slices of lime.
Source:
American Bistro by Irena Chalmers
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