Recipe for cooking scallops ceviche

Starters and Snacks :: Finger Foods

Scallops Ceviche

The lime juice "cooks" the scallops in this simple hot-weather favorite. You may substitute 1/2 lb. of your favorite saltwater fish for the scallops.

1/2 lb. scallops
Juice of 3 to 4 Mexican limes
1 Tbsp. extra virgin olive oil
1 ripe tomato, chopped
2 tomatillos, cleaned and chopped
1 fresh jalapeo, chopped
1 1/2 tsp. chopped fresh cilantro
1 sm. clove garlic, chopped
Salt

Marinate the scallops in a shallow non-reactive bowl in lime juice for several hr. until they turn opaque. Gently drain, then add the remaining ingredients. Serve in sm. bowls with crackers on the side.

Makes approximately 4 sm. servings.