Recipe - Scallop Seviche

Three fourths pound Scallops (I use the little
ones bay?)
1 cup Fresh lime juice (MUST be
fresh)
3 Jalapenos, chopped fine
2 Cloves garlic, minced
One half lg Yellow pepper, chopped
2 tablespoon Parsley
One half cup Sweet onion, chopped
Salt and pepper
Cilantro
3 md Tomatos, seeded and chopped

Combine lime juice, jalapenos, garlic, yellow pepper, parsley, onion and
scallops in a nonmetal bowl. Marinate in refrigerator for at least 12
hours, stirring ocasionally. One hour before serving, add tomato and
cilantro, salt and pepper to taste.

Posted to FOODWINE Digest 06 Jan 97

From: "Chris M." chrism@SMHSIGW.SMHSI.COM

Date: Tue, 7 Jan 1997 07:40:30 0700