Ceviche

Recipe Ingredients

1 lb	454g / 16oz	Bay scallops
3/4 cup	177ml	Fresh lime or lemon juice
1 cup	62g / 2.2oz	Onion - sliced (large)
1 cup	146g / 5.1oz	Hot green chili - chopped (small)
1/2 lb	227g / 8oz	Small firm common store mushrooms*
1/2 teaspoon	2.5ml	Ground pepper
1 1/2 teaspoons	7.5ml	Minced fresh oregano
2 tablespoons	30ml	Tarragon vinegar
2 tablespoons	30ml	Tomatoes - chopped (medium)
1/2 cup	118ml	Virgin 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.

Source:
Wild About Mushrooms by Louise Freedman

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