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entree-seafood

Seviche


Ingredients:

1  lbs.  Fresh Day Boat Dry Pack Scallops 20/30 ct.

1 C  Fresh Lime Juice (or enough to cover scallops)

2 T  MarketSource Chopped Garlic in Oil

1 each  Red Pepper, seeded, ribbed, chopped

2 each  Sweet Chili Pepper, seeded, ribbed, chopped

2 each  Jalapeno Peppers, split, seeded, minced

1 oz.  Fresh MarketSource Cilantro, chopped

1 each  “Ugly” Heirloom Tomato, cored, seeded, chopped

½ C  Bocelli Extra Virgin Olive Oil – Arbequina

 

Directions:

Slice the scallops in thirds preserving the natural shape of the scallop.

Place the scallops in a stainless steel bowl, add the lime juice and marinate for 1 hour refrigerated.

Add the garlic, peppers and tomato, mix well and marinate for another hour.

Add the coriander and the oil and mix well.

Marinate for about 30 minutes more and serve in chilled stemware with a lime wedge garnish.

YIELD: 6-8 appetizer servings

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