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Bay Scallop Ceviche

Type: Fish
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

1 1/2 teaspoons 7.5mlGround cumin
1 cup 237mlFresh lime juice
1/2 cup 118mlFresh orange juice
2 lbs 908g / 32ozBay scallops
1   Hot red chili pepper - finely chopped
1/4 cup 15g / 0.5ozRed onion - finely chopped
3   Ripe plum tomatoes - seeded and chopped
1   Red bell pepper - seeded and chopped
3   Green onions - chopped
1 cup 16g / 0.6ozChopped 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.

American Bistro by Irena Chalmers


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