Felicity’s summer lunch.

Scallop Cerviche.

Ingredients –

1-2 tbsp ground cumin.

Tbsp. lime juice.

1 red pepper, seeded and chopped.

1tbsp. orange juice.

3 spring onions.

500 – 900g scallops.

1-2 tbsp chopped coriander.

1 hot red chilli, finely chopped.

I small onion, finely chopped.

3 ripe tomatoes, seeded and chopped.

1 lime, sliced for garnish.

Method –

1. Stir the cumin into the lime and orange juices and pour the mixture over the scallops

2. Mix in the chopped chilli pepper and red pepper and red onion, cover, and refrigerate for at least 2 hours.

3. Drain the scallops and mix with the chopped tomatoes, sweet peeper scallions and coriander just before serving.

Garnish with the slices of lime.

______________________________________________

This entry was posted in Food & Drink and tagged , . Bookmark the permalink.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.