| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Ckright3 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Bay scallops or sea scallops; sliced 1/4" thick |
| 3 |
tb |
Minced shallots or scallions |
| 1/2 |
ts |
Seeded; minced serrano chiles |
|
|
(or 1/2 teaspoon jalapeno chiles) |
| 1 |
tb |
Chopped fresh cilantro |
| 1 |
ts |
Kosher salt; or to taste |
| 4 |
tb |
Fresh lime juice |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
In a medium bowl, combine all the ingredients, cover and place in the
refrigerator. Let the seviche "cook" 4 hours or to taste in the
refrigerator. This recipe yields 4 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9646 broadcast 08-16-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-04-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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