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.
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