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Ingredients:
4 fresh limes
1 fresh lemon
1 lb bay scallops
1/2 medium red bell pepper, fine diced
1 medium red onion, finely diced
1 fresh chile, seeded, minced
1 clove garlic, minced
1/4 cup chopped fresh coriander
2 tbsp olive oil
1 salt
Instructions:
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.
Servings: 8
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Scallop Ceviche Recipe brought to you by Mexican Recipes To-Go
