Jungle Jeff's Scallop Seviche

Recipe from


Ingredients

1 small red onion, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 garlic cloves, finely chopped
1 Scotch bonnet or habanero chile, very finely chopped
1/2 cup packed fresh cilantro, finely chopped
1/2 cup fresh lime juice
1/4 cup fresh orange juice
3 tablespoons sweet Thai chili sauce*
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
Pinch of cardamom powder
1 1/2 teaspoons kosher salt**
2 pounds large scallops, each sliced to create 2 to 3 medallions

Preparation

Combine all ingredients in a large bowl. Make sure scallops are completely covered by marinade. Cover and chill at least 3 hours before serving (but no more than 10 hours).

Serve with sliced avocado and toasted bread or crackers.

*Sweet Thai (or Asian) chili sauce is available in Asian markets or the international section of the grocery store.

**If substituting regular salt for kosher salt, use 3/4 teaspoon.

Note:

Jeff Corwin,

September 2004