Recipe - Bay Scallop Ceviche

1 One half teaspoon Ground cumin
1 cup Fresh lime juice
One half cup Fresh orange juice
2 pound Bay scallops
1 Hot red chili pepper; finely
chopped
One fourth cup Red onion; finely chopped
3 Ripe plum tomatoes; seeded
and chopped
1 Red bell pepper; seeded and
chopped
3 Green onions; chopped
1 cup Chopped fresh cilantro
1 Lime; cut or sliced up , for garnish

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 EATLF Digest by "sherilyn70@earthlink.net"
sherilyn70@earthlink.net on May 20, 1998