Scallops Ceviche

* Exported from MasterCook *

SCALLOPS CEVICHE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups
Masterchefs Frisco

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Scallops, fresh
1 c Juice, lime, to cover
2 ea Garlic, cloves, minced
1 ea Pepper, red bell, seeded,
-- julienned
2 ea Chilis, green, sweet,
-- seeded, julienned
1/2 bn Coriander, stemmed,
-- coarsely chopped
1 lg Tomato, cored, chopped
2 ea Chilies, Jalapeno, with
-- seeds, finely chopped

1/2 c 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



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