Scallops Ceviche

Course : Seafoods
Serves: 4
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1 pound scallops -- fresh
1 cup juice -- lime, to cover
2 cloves garlic -- , minced
1 medium pepper -- red bell, seeded, julienne
2 medium chilies -- green, sweet, seeded, julienne
1/2 bunch coriander -- stemmed, - coarsely chopped
1 large tomato -- cored, chopped
2 medium chilies -- jalapeno, with seeds -- finely chopped
1/2 cup oil -- olive

Preparation / Directions:

Slice the scallops in thirds, cutting them in a way that preserves the shape and gives a uniform size. Place the scallops in a bowl, add lime juice and marinate for 1 hour. After an hour, add the garlic, red bell pepper and sweet green chili. Mix thoroughly. Add coriander, tomato, and Jalapeno chilies. Add olive oil and mix well. Serve immediately. Do NOT keep more than 2 or 3 hours. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

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