Recipe - Scallop Ceviche

4 Fresh Limes
1 Fresh Lemon
1 pound Bay Scallops
One half md Red Bell Pepper, Fine Diced
1 md Red Onion, Finely Diced
1 Fresh Chile, Seeded, Minced
1 Clove Garlic, Minced
One fourth cup Chopped Fresh Coriander
2 tablespoon Olive Oil
Salt

Cut zest from 1 of the limes and lemon in long strips. Squeeze One half cup
lime juice and One fourth cup lemon juice. Combine citrus juice and zest,
scallops, peppers, onion, chile, garlic, coriander and oil in a mixing
bowl. Marinate at room temperature, stirring occasionally, for 1 hour.
Refrigerate covered for 1 hour. Remove zest from ceviche and season to
taste with salt, if needed. Garnish with julienned lime zest. 120
calories per serving. From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip