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2 pounds bay scallops
juice of 1 lemon
juice of 1 lime
3 tablespoons orange juice
3 tablespoons olive oil
1 medium green pepper, diced
1 medium red pepper, diced
1 cup coarsely chopped plum tomatoes
1 tablespoon chopped fresh parsley
1 tablespoon snipped chives
generous pinch cayenne pepper
salt and freshly ground pepper to taste
Place the scallops in a glass or porcelain dish. Pour the lemon,
lime, and orange juices over the seafood. Cover and refrigerate at
least 3 hours, allowing the scallops to cook in the citrus juices.
Whisk together the oil, green and red peppers, tomato, herbs,
spices, and seasonings. Add the dressing to the scallops and toss
gently. Transfer to individual plates and serve.
6 to 8 portions
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SEVICHE