Scallop Ceviche

Ready in 1 hour

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1 Fresh Chile; Seeded, Minced
1/4 c Fresh Coriander; Chopped
1/2 md Red Bell Pepper; Fine Diced
1 Garlic; minced
2 tb olive oil
1 lb Bay Scallops
1 md Red Onion; Finely Diced
1 Fresh Lemon
4 Fresh Limes

Original recipe makes 8



Cut zest from 1 of the limes and lemon in long strips. Squeeze 1/2 cup lime juice and 1/4 cup lemon juice. Combine citrus juice and zest, scallops, peppers, onion, chile, garlic, coriander and oil in a mixing bowl. Marinate at room temperature, stirring occasionally, for 1 hour. Refrigerate covered for 1 hour. Remove zest from ceviche and season to taste with salt, if needed. Garnish with julienned lime zest. 120 calories per serving. From: Syds Cookbook. File

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