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Recipe: Scallop Ceviche

Categories: Seafood, Salads, Mexican

Yield: 8 Servings

      4    Fresh Limes
      1    Fresh Lemon
      1 lb Bay Scallops
    1/2 md Red Bell Pepper, Fine Diced
      1 md Red Onion, Finely Diced
      1    Fresh Chile, Seeded, Minced
      1    Clove Garlic, Minced
    1/4 c  Chopped Fresh Coriander
      2 tb Olive Oil
           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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

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