4-3-2-1 Scallop Cheviche
Simple to make – Pretty to look at – Delightful to eat!
INGREDIENTS:
4 Lemons, juiced
3 Oranges, juiced
2 Limes, juiced
1 Blood Orange, peeled, sliced into thin wedges*
1.5 pounds Scallops, cleaned, sliced into thin, round discs
1/2 cup Yellow Pepper, diced
1/2 cup Orange pepper, diced
1/2 cup Red onion, diced
1/2 cup Cilantro, chopped
1/2 tsp Salt
1/4 tsp White pepper
3 small Chilies, seeded, chopped
1 small chili, chopped (seeds left in)
PREPARATION:
In a large, non-reactive bowl, gently toss ingredients to mix. Cover and refrigerate for 2-4 hours. Serve cold over a bed of greens.
For a spicier Cheviche, leave in more seeds from the chilies
Serves 6-10
*If blood oranges are unavailable, you can substitute with a regular orange or a tangelo