Scallop Ceviche

Course : Seafoods
Serves: 8
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4 medium fresh limes
1 medium fresh lemon
1 pound bay scallops
1/2 medium red bell pepper -- fine diced
1 medium red onion -- finely diced
1 medium fresh chile -- seeded, minced
1 clove garlic
1/4 cup chopped fresh coriander
2 tablespoons olive oil
1 teaspoon salt

Preparation / Directions:

Cut zest from 1 of the limes and lemon in long strips. Squeeze 1/2 cup lime juice and 1/4 cup lemon juice. Combine citrus juice and zest, scallops, peppers, onion, chile, garlic, coriander and oil in a mixing bowl. Marinate at room temperature, stirring occasionally, for 1 hour. Refrigerate covered for 1 hour. Remove zest from ceviche and season to taste with salt, if needed. Garnish with julienne lime zest.

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