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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