Scallop Ceviche
4 Fresh Limes
1 Fresh Chile, Seeded, Minced
1 Fresh Lemon
1 Clove Garlic, Minced
1 lb Bay Scallops
1/4 c Chopped Fresh Coriander
1/2 md Red Bell Pepper, Finely Diced
2 tb Olive Oil
1 md Red Onion, Finely Diced
Salt
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.
It is a good thing to be rich and a good thing to be strong, but
it is a better thing to be loved by many friends.
- Euripides