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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This recipe originally came from Fairbanks’ Margaret Clark in “Good Food A-Plenty,” but I’ve fiddled with it a lot. :) Delicious! (Time does not include marination.) 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. 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. 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. Add remaining ingredients (except for orange rind garnish), toss, adjust seasoning.
4. Add the drained scallops, toss well, and refrigerate until time of serving.
5. To serve, toss ceviche again to coat, then place in lettuce-lined shallow bowl and sprinkle with grated orange rind.
6. Note: other mild white fish can be substituted for scallops, such as flounder.
7. Makes 8-10 side servings.
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