SCALLOP CEVICHE
When fresh fish or seafood is available
this is a quick appetizer
that can be prepared in less than 30 minutes…
…as always, limited space
and a few fresh ingredients
is no probem when preparing this dish…
…just 20 minutes and the scallops are
‘cooked’ in freshly squeezed juice…
I served with some whole grain chiabatta
and a crisp
Chardonnay…
Scallop Ceviche
350 g (approximately 2 cups) fresh tiny scallops
1 cup lime juice
1 jalepeno, finely diced
1 red pepper, sliced thin
¼ red onion, sliced thinly or red pearl onions
½ cup cilantro, chopped or Italian parsley
1 teaspoon sea salt
¼ teaspoon ground black pepper
Place all in a large bowl twenty minutes before serving and stir well.
(adapted from Victoria Allman’s blog)
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