Seviche #3 Recipe

Free Recipe Seviche #3

Recipe Type: A Recipes

Recipe Preparation: cook

Cooking Ingredients for Seviche #3 Recipe

2 lb Bay scallops
1 Lemon; juice of
1 Lime; juice of
3 tb Orange juice
3 tb Olive oil
1 md Green pepper; diced
1 md Red pepper; diced
1 c Coarsely chopped plum
-tomatoes
1 tb Chopped fresh parsley
1 tb Snipped chives
1 pn (generous) cayenne pepper
Salt and freshly ground
-pepper to taste

Seviche #3 Preparation

From: mnh@catfish.ocpt.ccur.com (Michele Hardy) Date: Mon, 14 Mar 1994 13:46:25 GMT A Latin American dish of raw scallops that cook in a citrus juice marinade, colorfully presented with chopped vegetables. 1. Place the scallops in a glass or porcelain dish. Pour the lemon, lime, and orange juices over the seafood. Cover and refrigerate at least 3 hours, allowing the scallops to cook in the citrus juices. 2. Whisk together the oil, green and red peppers, tomato, herbs, spices, and seasonings. Add the dressing to the scallops and toss gently. Transfer to individual plates and serve. 6 to 8 portions Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3) REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives.

Cooking Temperature:

Recipe Serves: 6

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