Recipe for Bay Scallop Ceviche

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Yield:

Ingredients:

Amount	Ingredient
1/2 tsp	ground cumin
1 cup	fresh lime juice
1/2 cup	fresh orange juice
2 lb	bay scallops
1 x	hot red chili pepper finely chopped
1/4 cup	red onion finely chopped
3 x	ripe plum tomatoes seeded and chopped
1 x	red bell pepper seeded and chopped
3 x	green onions chopped
1 cup	chopped fresh cilantro

Instructions:

Instructions: 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, bell pepper, green onions and cilantro. Garnish with the slices of lime.

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