Scallop Seviche

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fresh bay scallops
1/3 cup	20g / 0.7oz	Chopped onion
2/3 cup	157ml	Fresh lime juice
1/4 cup	59ml	Tomato juice
1		Tomato - skinned/chopped
1/4 cup	59ml	Olive oil
1/3 cup	78ml	Green pepper*
1/8 teaspoon	0.6ml	Tabasco sauce - or to taste
1		Garlic clove - fine chopped
1 tablespoon	15ml	Parsley - fine chopped
1/2 teaspoon	2.5ml	Dried thyme
1/8 teaspoon	0.6ml	Salt and ground pepper

Recipe Instructions

*Seed and finely dice the green pepper. Rinse scallops and pat dry.

Place in a bowl with remaining ingredients, cover, and allow to stand in refrigerator several hours or overnight.

The lime juice does all the "cooking" that is necessary.

Serve in scallop shells.

Source:
Grace Young

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