Seaside Ceviche Recipe
Ingredients
| Lime juice | 1 1/2 Pound | |
| Green onions | 1/3 Cup (16 tbs), thinly sliced | |
| Green chili peppers | 1 Can (10oz), chopped | |
| Cilantro | 1/4 Cup (16 tbs), minced | |
| Chopped green olives | 1/4 Cup (16 tbs), stuffed | |
| Green bell pepper | 1/2 Cup (16 tbs), chopped | |
| 2 medium tomatoes, seeded and chopped | ||
| Virgin olive oil | 1 Tablespoon | |
| Cayenne pepper | 1 Dash | |
| Garlic powder | 1/4 Teaspoon | |
| Salt | To Taste | |
| black pepper | 1 | |
| Lettuce | ||
| Lemon wedges | ||
Directions
Cut scallops into bite size pieces and place in a flat, shallow, glass baking dish. Cover scallops with freshly squeezed lime juice. Marinate in the refrigerator for at least 4 hours (preferably over-night). Drain and discard lime juice.
In a large bowl, toss scallops with onions, chili peppers, cilantro, olives, green pepper, tomatoes, and olive oil. Season with cayenne and garlic powder. Add salt and pepper to taste and taco sauce, if desired.
Transfer to a glass serving bowl lined with lettuce and serve with lemon wedges.
In a large bowl, toss scallops with onions, chili peppers, cilantro, olives, green pepper, tomatoes, and olive oil. Season with cayenne and garlic powder. Add salt and pepper to taste and taco sauce, if desired.
Transfer to a glass serving bowl lined with lettuce and serve with lemon wedges.
Chef
