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