Seviche
submitted by: Deborah Alves

Seviche can be made with just about any mild flavored white fish or scallops or a combination of both. I like this version, but it just depends on what my "fisherman" brings home from the sea, as to what I use. By the way, seviche is actually raw fish/scallops "cooked" in citrus juice and served cold. Try it, you'll like it.

• 1 1/2 pounds scallops
• 1/2 cup fresh lemon juice
• 1/2 cup fresh lime juice
• 2 canned peeled green chilies, seeded and chopped
• dash green chili sauce or Tabasco sauce
• 1/4 cup thinly sliced green onions
• 2 large tomatoes, peeled, seeded, and chopped
• 1 teaspoon salt
• 1 teaspoon chopped fresh oregano (or 1/4 teaspoon crushed dried)
• 1/4 cup olive oil
• chopped pimiento and fresh coriander as garnish

If using the large sea scallops (or fresh white fish), cut in quarters. Bay scallops are just the right size as is. Place scallops in a ceramic or glass bowl. Pour lemon and lime juices over and refrigerate overnight, stirring once or twice. Drain. Add the chopped chilies, chili sauce, green onions, tomatoes, salt, oregano, and oil and mix lightly. Refrigerate until you are ready to serve (you want this to be nice and cold).

There are many ways to serve seviche. When avocados are in season, scoop a few spoonsful into avocado halves. This makes a great, light summer supper. Or if you have some decorative scallop shells, spoon into and garnish with pimiento and fresh coriander.

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