Scallops Ceviche

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 3 1/2 lbs small bay scallops
• lime juice (fresh preferred)
• 3 tablespoons orange juice
• 1 teaspoon champagne vinegar
• 1/3 cup olive oil
• 1/8-1/4 teaspoon tabasco sauce, to taste
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh sweet basil, to taste
• 1 tablespoon chopped fresh parsley, to taste
• 1 teaspoon granulated sugar
• salt & freshly ground black pepper, to taste
• 2 medium red onions, finely chopped (sweet italian onions)
• 1 (4 ounce) can chopped mild green chilies (do not drain)
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• grated orange rind, for garnish

Recipe

• 1 place scallops in a shallow airtight container such as tupperware and add lime juice to cover. cover tightly and refrigerate for eight hours. place marinated scallops in a colander and drain thoroughly, but do not rinse.
• 2 in a separate bowl whisk together the orange juice, vinegar, olive oil, tabasco, garlic, basil, parsley, and sugar, then add the salt and pepper to taste.
• 3 add remaining ingredients (except for orange rind garnish), toss, adjust seasoning.
• 4 add the drained scallops, toss well, and refrigerate until time of serving.
• 5 to serve, toss ceviche again to coat, then place in lettuce-lined shallow bowl and sprinkle with grated orange rind.
• 6 note: other mild fish can be substituted for scallops, such as flounder.
• 7 makes 8-10 side servings.