| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Appetizer | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Scallops; tuna, or any firm-fleshed fish |
| 1/2 | c | Lemon juice |
| 1/2 | c | Lime juice |
| 1 | Green pepper; chopped | |
| 1 | Red pepper; chopped | |
| 2 | Stalks celery; chopped | |
| 1/2 | bn | Parsley; chopped |
| 2 | tb | Choped cilantro |
| 1 | Clove garlic; peeled and minced | |
| 2 | ts | Minced fresh ginger |
| 2 | ts | Chili powder |
| 1/4 | ts | Hot red pepper flakes |
| 1/4 | ts | Ground white pepper |
| 1/2 | ts | Salt |
INSTRUCTIONS
From: Althea LeBlanc <TheaLater@AOL.COM> Date: Sat, 29 Jun 1996 18:29:41 -0400 from the _Loaves and Fishes Cookbook_ by Anna Pump Cut the fish into bite-sized pieces and place in a medium mixing bowl. Add all the other ingredients. Mix well. Marinate for 6 to 8 hours in the refridgerator. Serve chilled. Yields: 6 to 8 servings Anna makes the note that "Whenever you marinate seafood in lemon and lime juice, you are actually 'cooking' the fish. It takes 6 to 8 hours for this process to be completed. I would marinate for at least the 8 hours to be on the safe side. EAT-L Digest 28 June 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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