Bay Scallop Seviche
Yield
6 servingsPrep
10 minCook
?Ready
10 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
cumin
ground |
|
| 1 | cup |
lime juice
fresh |
|
| ½ | cup |
orange juice
fresh |
|
| 2 | pounds |
bay scallops
|
|
| 1 | each |
red chili peppers
hot, finely chopped |
*
|
| ¼ | cup |
red onion
finely chopped |
|
| 3 | each |
italian plum (roma) tomatoes
ripe, seeded, chopped |
|
| 1 | each |
sweet red bell peppers
seeded, chopped |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 1 | cup |
cilantro
chopped |
|
| 1 | each |
limes
sliced, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
cumin
ground |
|
| 237 | ml |
lime juice
fresh |
|
| 118 | ml |
orange juice
fresh |
|
| 907.2 | g |
bay scallops
|
|
| 1 | each |
red chili peppers
hot, finely chopped |
*
|
| 59 | ml |
red onion
finely chopped |
|
| 3 | each |
italian plum (roma) tomatoes
ripe, seeded, chopped |
|
| 1 | each |
sweet red bell peppers
seeded, chopped |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 237 | ml |
cilantro
chopped |
|
| 1 | each |
limes
sliced, for garnish |
|
Directions
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, sweet pepper, scallions and cilantro. Garnish with the slices of lime.
