| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Mexican |
Seafood, Salads, Mexican, Syd’s book |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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