Bay Scallop Seviche Recipe

Step 1

*Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes should be seeded and chopped.

Step 2

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.

Step 3

Just before serving, drain the scallops and mix with the chopped tomatoes, sweet pepper, scallions and cilantro. Garnish with the slices of lime.

Things You'll Need

1 1/2ts Ground cumin
1c Fresh lime juice
1/2c Fresh orange juice
2lb Bay scallops
1 Hot red chili pepper *
1/4c Red onion, finely chopped
3 Ripe plum tomatoes **
1 Red pepper; seeded & chopped
3 Scallions; chopped
1c Cilantro, chopped
1 Lime; sliced, for garnish

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