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Scallop Seviche

Ingredients

1 lb. (450 g)     large scallops, cut horizontally
½     med red onion diced
16     cherry or grape tomatoes, cut in half
¼ cup (50 mL)     lemon juice
¼ cup (50 mL)     lime juice
¼ cup (50 mL)     extra virgin olive oil  
½     hot chili pepper, finely diced, or
¼ tsp (1 mL) chili flakes
4 tbsp (60 mL)     chopped cilantro
1     good pinch sea salt
    Few peppermill turns, cracked pepper

Directions

Slice the scallops in half, patting them dry with a towel. Place in a glass bowl. Add red onion, tomato, lemon juice, lime juice, olive oil, salt, pepper and chili pepper. Mix and refrigerate for 2 hours, occasionally stirring to ensure all ingredients marinate evenly. Just before serving mix in the cilantro.

Serve on a plate, or in a glass as an appetizer. It can also be accompanied with a slice of lemon butter-grilled bread. Serves 4 - 6

Scallop Seviche

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