Bay Scallop Seviche

Bay Scallop Seviche
Recipe type: Shellfish
Serves: 6
  • 1 1/2 teaspoons ground cumin
  • 1 Cup fresh lime juice
  • 1/2 Cup fresh orange juice
  • 2 pounds bay scallops
  • 1 hot red chili pepper *
  • 1/4 Cup red onion, finely chopped
  • 3 ripe plum tomatoes **
  • 1 red pepper; seeded and chopped
  • 3 scallions; chopped
  • 1 Cup cilantro, chopped
  • 1 lime; sliced, for garnish
  1. Stir the cumin into the lime and orange juices and pour over the scallops. Stir in the chopped chili pepper and red onion. 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. Garnish with the slices of lime.
* Note: Hot red chili pepper should be finely chopped.

** Plum tomatoes should be seeded and chopped.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.