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Seviche
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    Seviche

    This is a traditional salad that is strangely filling, and very, very good. Yield is 1lb so you might want to double it...

  • 1lb raw scallops
  • 8 oz fresh lime juice
  • 4 serrano peppers minced (jalapenos will do in a pinch)
  • 6 oz finely diced red onion
  • 4 TBSP fresh cilantro
  • 2 TBSP olive oil
  • 8 oz tomato concasse (about6-8 good sized 6x6 tomatoes)
  • 2 tsp chopped garlic
  • salt and pepper to taste
  • 1. Chop the scallops coarsely but evenly. Place in a nonreactive container (plastic, wood, NOT aluminum) and add lime juice. Cover and marinate in the refrierator for 4 hours. The fish should turn opaque and become firm.

    2. Toss in the remaining ingredients and season TT with the salt and pepper. Chill and serve as a salad with tortilla chips

    3. If the salad is to be held for more then 2 hours, the liquid should be drained and refrigerated seperately. It can be re-tossed with the salad when it is re-served.

    From: Creepy Girl
    Posted By:Creepy Girl
    Post Date: Mon, 19 Jan 1998

    *BACK TO SEAFOOD*







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