Sunday, September 20, 2009

Scallop Ceviche

12 large sea scallops
1/4 cup fresh lime juice
Zest of one lime
1/4 cup extra virgin olive oil
2 Tbsn minced cilantro root
2 shallots, sliced thinly
1 birds eye chili pepper (halved and seeded)
1 tsp sugar
1 tsp kosher salt

1. Rinse scallops in cold water and dry thoroughly. Remove the abductor muscle from each scallop and discard. Slice the scallops horizontally into 3-4 pieces.

2. In a medium bowl, combine the remaining ingredients. Mix well.

3. Add the scallops to the bowl and gently mix so that the scallops are evenly coated by the lime marinade.

Cover and refridgerate between 1-3 hours. Remove from marinade and serve.


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