Bay Scallop Seviche

Course : Seafoods
Serves: 6
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1 1/2 teaspoons ground cumin
1 cup fresh lime juice
1/2 cup fresh orange juice
2 pounds bay scallops
1 medium hot red chili pepper *
1/4 cup red onion -- finely chopped
3 medium ripe plum tomatoes **
1 medium red pepper -- seeded and chopped
3 medium scallions -- chopped
1 cup cilantro -- chopped
1 medium lime sliced for garnish

Preparation / Directions:

*Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes should be seeded and chopped. 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.

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