Scallop Ceviche

Categories: Fish/sea, Salads, Mexican
Yield: 8 servings
 
4    Fresh Limes
1    Fresh Chile, Seeded, Minced
1    Fresh Lemon
1    Clove Garlic, Minced
1    lb Bay Scallops
1/4 c  Chopped Fresh Coriander
1/2 md Red Bell Pepper, Finely Diced
2 tb Olive Oil
1 md Red Onion, Finely Diced
Salt
 
Cut zest from 1 of the limes and lemon in long strips.  Squeeze 1/2 cup lime juice and 1/4 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.