Scallop Ceviche

Ingredients:

• 1 pound scallops
• 1 cup lime juice
• 1 pound small shrimps or 2 cans salad shrimps, drained
• 1/3 cup finely chopped red onion
• 1/4 cup freshly chopped parsley
• 1 fresh hot pepper, finely chopped
• 1 teaspoon ground black pepper
• 1/2 teaspoon oregano
• 6 cherry tomatoes, quartered
• 1/4 cup olive oil

  Directions

  Cut large scallops into 3 or 4 pieces, leave small scallops whole.

  Arrange scallops into a bowl; pour in lime juice and cover the bowl.

  Marinate scallops at room temperature, stirring from time to time, for 3 hours.

  Drain scallops, throwing away marinade.

  Mix together, well, drained scallops, shrimps, chopped red onion, parsley and hot pepper, ground black pepper, oregano, cherry tomato quarters and olive oil.

  Cover and refrigerate for 1 hour, before serving

Home Recipes