Title: Scallop Ceviche
Categories: Salad Mexican Seafood
Yield: 8 Servings
| 4 | | Fresh Limes |
| 1 | | Fresh Lemon |
| 1 | lb | Bay Scallops |
| 1/2 | md | Red Bell Pepper, Fine Diced |
| 1 | md | Red Onion, Finely Diced |
| 1 | | Fresh Chile, Seeded, Minced |
| 1 | | Clove Garlic, Minced |
| 1/4 | c | Chopped Fresh Coriander |
| 2 | tb | Olive Oil |
| | | Salt |
Cut zest from 1 of the limes and lemon in long strips. Squeeze 1/2 cup
lime juice and 1/4 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.