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This recipe is prepared in advance to be served cold. You may substitute tuna or red snapper for the scallops.

Type: Fish, Vegetables
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozBay scallops
3/4 cup 177mlFresh lime or lemon juice
1 cup 62g / 2.2ozOnion - sliced (large)
1 cup 146g / 5.1ozHot green chili - chopped (small)
1/2 lb 227g / 8ozSmall firm common store mushrooms*
1/2 teaspoon 2.5mlGround pepper
1 1/2 teaspoons 7.5mlMinced fresh oregano
2 tablespoons 30mlTarragon vinegar
2 tablespoons 30mlTomatoes - chopped (medium)
1/2 cup 118mlVirgin olive oil

Recipe Instructions

* Alternate Mushrooms: Enoki

Place the scallops in a glass dish with the lime or lemon juice and cover. Let them stand 2 hours; drain.

Mix all the remaining ingredients, except the oil, and blend with the scallops. Add the oil. Allow to chill for several hours before serving (but not more than 12 hours).

Serve cold in cocktail glasses.

This recipe yields 4 first course servings.

Wild About Mushrooms by Louise Freedman


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