INGREDIENTS

INSTRUCTIONS

Depending on size of scallops, cut into each into several pieces so they
will be small bite-sized.  Place in bowl and cover with lime juice.
Marinate in refrigerator at least 4 hours, preferably overnight. Drain,
reserving the liquid.  Place liquid in food processor, blender, or hand
blender carafe.  Add cilantro, crushed red pepper, oregano, thyme, basil,
ketchup, and sugar.  Process. Combine scallops, onion, jalapenos and red
bell pepper.  Pour dressing mixture over and marinate again for several
hours, or overnight.  Add tomatoes shortly before serving. (This dish is
served cold.)
Recipe By     : Brenda Beach (Rooby)
Posted to MC-Recipe Digest V1 #281
Date: Wed, 6 Nov 1996 11:57:44 -0800
From: Rooby <rooby@shell.masterpiece.com>
NOTES : You may substitute fresh shrimp, or do half shrimp and half
scallops.   You can make this a day or two ahead of time, but do NOT add
the tomatoes.  The tomatoes should be added fresh an hour or two before
serving, or disregarded altogether.  Does not keep well after tomatoes are
added, but will last several days without them and actually improve.
Note:  When you place seafood in citrus juice, this chemically 'cooks' the
seafood.  (This is why seafood marinade recipes tell you to marinate the
fish for no more than 1/2 hour or so.)    However, this process will NOT
destroy parasites that might be in the flesh.  According to my sources,
scallops and shrimp are two seafoods you can trust NOT to have parasites.
I have seen many recipes for ceviche that contain other types of white
seafood, such as halibut, etc.  My butcher (among others) has told me that
if you desire to use other types of seafood in ceviche, freezing it for 10
days will kill the parasites.

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