Free Recipe Bay Scallop Ceviche
Recipe Type: A Recipes
Recipe Preparation: stir
Cooking Ingredients for Bay Scallop Ceviche Recipe
1-1/2 ts Ground cumin
1 c Fresh lime juice
1/2 c Fresh orange juice
2 lb Bay scallops
1 Hot red chili pepper; finely
-chopped
1/4 c Red onion; finely chopped
3 Ripe plum tomatoes; seeded
-and chopped
1 Red bell pepper; seeded and
-chopped
3 Green onions; chopped
1 c Chopped fresh cilantro
1 Lime; sliced, for garnish
Bay Scallop Ceviche Preparation
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. Recipe by: American Bistro by Irena Chalmers Posted to EAT-LF Digest by sherilyn70@earthlink.net <sherilyn70@earthlink.net> on May 20, 1998
Cooking Temperature:
Recipe Serves: 6
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