Recipe - Bay Scallop Seviche

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 *
One fourth cup Red onion, finely chopped
3 Ripe plum tomatoes **
1 Red pepper; seeded & chopped
3 Scallions; chopped
1 cup Cilantro, chopped
1 Lime; cut or sliced up , for garnish

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

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.

From: American Bistro by Irena Chalmers ISBN: 0809250470

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini