Scallop Ceviche

2 lbs. Bay scallops
1 cup Olice oil
Fresh lime juice (squeeze enough to cover scallops)
1 large Purple onion, chopped
1 Green pepper, chopped
1 Red pepper, chopped
1 Yellow pepper, chopped
2 Fresh tomatoes, chopped
Cilantro, chopped

Place scallops in large Ziploc bag.
Add olive oil.
Add enough lime juice to cover.
Add remaining ingredients, seal bag and refrigerate over night.
Lime juice will cook/cure the scallops.
Great salad on a hot day.

This recipe is submitted in Loving Memory of Jay Massolio.

Mike Rind         


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