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Scallop Ceviche

2 lbs bay scallops, halved if large
34 cup fresh lemon juice
34 cup fresh lime juice
12 cup red onion, slivered
12 cup yellow bell pepper, slivered
1 cup pimento stuffed olive, halved (or sliced if large)
2 tablespoons olive oil
1 tablespoon fresh cilantro, chopped
3 slices lime peel (about 2x1/4-inch)
1 teaspoon salt
3 dashes hot red pepper sauce


Combine all ingredients in 8-inch square baking dish. Cover with plastic wrap and refrigerate at least 8 hours. Just before serving, remove zest and transfer to serving dish. Serve chilled.

Source: www.food.com