Recipe - Scallops Ceviche

1 pound Scallops, fresh
1 cup Juice, lime, to cover
2 Garlic, cloves, minced
1 Pepper, red bell, seeded,
julienned
2 Chilis, green, sweet,
seeded, julienned
One half bn Coriander, stemmed,
coarsely chopped
1 lg Tomato, cored, chopped
2 Chilies, Jalapeno, with
seeds, finely chopped
One half cup Oil, olive

Slice the scallops in thirds, cutting them in a way that preserves the
shape and gives a uniform size. Place the scallops in a bowl, add lime
juice and marinate for 1 hour.

After an hour, add the garlic, red bell pepper and sweet green chili.
Mix thoroughly.

Add coriander, tomato, and Jalapeno chilies. Add olive oil and mix
well.

Serve immediately. Do NOT keep more than 2 or 3 hours.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

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