Oxmoor House
6 appetizer servings


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1 pound fresh bay scallops
1 cup lime juice
1 (4-ounce) can diced green chiles, drained
2 medium tomatoes, peeled, seeded, and diced
1/4 cup grated onion
1/4 cup olive oil
1 teaspoon chopped fresh cilantro
1 teaspoon salt
Dash of pepper
Avocado slices
Lime slices


Rinse scallops thoroughly in cold water; drain well. Combine scallops and lime juice in a large bowl; cover and refrigerate at least 4 hours. Drain well.

Combine scallops, chiles, tomatoes, onion, olive oil, cilantro, salt, and pepper in a large bowl; stir well. Cover and chill thoroughly. Serve cold in cocktail or sherbet glasses. Garnish with avocado and lime slices.

Created date

February 2010