Bay Scallop Ceviche

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Ground cumin
1 cup	237ml	Fresh lime juice
1/2 cup	118ml	Fresh orange juice
2 lbs	908g / 32oz	Bay scallops
1		Hot red chili pepper - finely chopped
1/4 cup	15g / 0.5oz	Red onion - finely chopped
3		Ripe plum tomatoes - seeded and chopped
1		Red bell pepper - seeded and chopped
3		Green onions - chopped
1 cup	16g / 0.6oz	Chopped fresh cilantro
1		Lime - sliced, for garnish

Recipe Instructions

Stir the cumin into the lime and orange juices and pour over the scallops. Stir in the chopped chili pepper and red onion. Cover and refrigerate for at least 2 hours.

Just before serving, drain the scallops and mix with the chopped tomatoes, bell pepper, green onions and cilantro. Garnish with the slices of lime.

Source:
American Bistro by Irena Chalmers

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