Scallops Ceviche

Ingredients

• 3 1/2 lbs small bay scallops
• lime juice (fresh preferred)
• 3 tablespoons orange juice
• 1 teaspoon champagne vinegar
• 1/3 cup olive oil
• 1/8-1/4 teaspoon Tabasco sauce, to taste
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh sweet basil, to taste
• 1 tablespoon chopped fresh parsley, to taste
• 1 teaspoon granulated sugar
• salt & freshly ground black pepper, to taste
• 2 medium red onions, finely chopped (sweet Italian onions)
• 1 (4 ounce) can chopped mild green chilies (do not drain)
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• grated orange rind, for garnish

Directions

1. 1

   Place scallops in a shallow airtight container such as Tupperware and add lime juice to cover. Cover tightly and refrigerate for eight hours. Place marinated scallops in a colander and drain thoroughly, but do not rinse.

2. 2

   In a separate bowl whisk together the orange juice, vinegar, olive oil, Tabasco, garlic, basil, parsley, and sugar, then add the salt and pepper to taste.

3. 3

   Add remaining ingredients (except for orange rind garnish), toss, adjust seasoning.

4. 4

   Add the drained scallops, toss well, and refrigerate until time of serving.

5. 5

   To serve, toss ceviche again to coat, then place in lettuce-lined shallow bowl and sprinkle with grated orange rind.

6. 6

   Note: other mild white fish can be substituted for scallops, such as flounder.

7. 7

   Makes 8-10 side servings.