Atomic Gourmet
Cooking Basicsspacerspacer
Culinary Glossaryspacerspacer
American Cuisinespacerspacer
Hispanic Cuisinespacerspacer
French Cuisinespacerspacer
German Cuisinespacerspacer
Italian Cuisinespacerspacer
The Chefs Menusspacerspacer
nav footer
"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
Recipe search



Bay Scallop Seviche
spacer
Difficulty Level: Easy
Recipe Id: SPA1027

Bay Scallop Seviche

  • 1 1/2 teaspoon ground cumin
  • 1 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 2 lb bay scallops
  • 1 hot red chili pepper *
  • 1/4 cup red onion, finely chopped
  • 3 ripe plum tomatoes **
  • 1 red pepper; seeded & chopped
  • 3 scallions; chopped
  • 1 cup cilantro, chopped
  • 1 lime; sliced, for garnish

*Note: Hot red chili pepper should be finely chopped.

** Plum tomatoes should be seeded and chopped.

  1. Stir the cumin into the lime and orange juices and pour over the scallops.
  2. Stir in the chopped chili pepper and red onion.
  3. Cover and refrigerate for at least 2 hours. Just before serving, drain the scallops and mix with the chopped tomatoes, sweet pepper, scallions and cilantro.
  4. Garnish with the slices of lime.

spacer



© 2020 Atomic Gourmet - Powered by infaCORE™