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scallops Ceviche the Lime Juice "cooks" The Scallops In This Simple Hot-weather Favorite. You May Substitute 1/2 Pound Of Your Favorite Saltwater Fish For The Scallops. 1/2 Pound Scallops
juice Of 3 To 4 Mexican Limes
1 Tablespoon Olive Oil
1 Ripe Tomato, Chopped
2 Tomatillos, Cleaned And Chopped
1 Fresh Jalapeņo, Chopped
1 1/2 Teaspoons Chopped Fresh Cilantro
1 Small Clove Garlic, Chopped
salt marinate The Scallops In A Shallow Nonreactive Bowl In Lime Juice For Several Hours Until They Turn Opaque. Gently Drain, Then Add The Remaining Ingredients. serve In Small Bowls With Crackers On The Side. makes 4 Small Servings. |
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