Scallop Seviche
Ingredients
1 lb. (450 g) large scallops, cut horizontally½ 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