Scallop Seviche Recipe
Ingredients
| 1/2 pound sea or bay scallops, rinsed | ||
| 1/3 cup lime or lemon juice | ||
| White onion | 1/4 Cup (16 tbs), diced | |
| Jalapeno | 1 , diced | |
| Salad oil | 2 Tablespoon | |
| Oregano leaves | 1/2 Teaspoon, chopped | |
| Oregano leaves | 1/8 Teaspoon | |
| 1/2 cup chopped green, red, or yellow bell pepper | ||
| Coriander/ cilantro | 2 Teaspoon, minced | |
| Salt | To Taste | |
| Fresh oregano sprigs | ||
| Lime halves or wedges | ||
| 1 large head endive, separated into leaves (optional) | ||
Directions
If using sea scallops, cut into 1/2-inch pieces.
In a large nonmetal bowl, stir together scallops, lime juice, onion, chiles, oil, and chopped oregano.
Cover and refrigerate, stirring occasionally, for at least 8 hours or until next day.
Stir bell pepper and cilantro into scallop mixture; season to taste with salt.
Garnish with oreg-ano sprigs; offer with lime halves and, if desired, endive leaves.
In a large nonmetal bowl, stir together scallops, lime juice, onion, chiles, oil, and chopped oregano.
Cover and refrigerate, stirring occasionally, for at least 8 hours or until next day.
Stir bell pepper and cilantro into scallop mixture; season to taste with salt.
Garnish with oreg-ano sprigs; offer with lime halves and, if desired, endive leaves.
Chef
