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Bay scallop ceviche

April 22, 2009

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Serve with plantain chips or slices of ripe avocado.

Serves 12 as an appetizer

2 pounds bay scallops, cut into cubes
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh cilantro
1 habanero pepper, seeded and chopped
Juice of 10 limes
1 red onion, thinly sliced and rinsed with cold water
1. In a large bowl, combine the scallops, salt, pepper, chives, cilantro, habanero, and lime juice. 2. Place onion slices on top. Cover and refrigerate for 2 to 3 hours. 3. Before serving, stir gently to mix in onions. Adapted from Rodney Murillo of Avila