Scallop Ceviche

Ingredients

• 1 pound sea scallops
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 plum tomatoes, finely chopped
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped yellow bell pepper
• 1/4 cup chopped fresh cilantro
• 1/2 cup fresh lime juice
• 1 jalapeño pepper, seeded and minced
• 1/4 teaspoon black pepper

Preparation

1. Pat scallops dry; sprinkle with cumin and salt.
2. Heat a large skillet over high heat. Add scallops, and cook, in 2 batches, 1 minute on each side or until browned. Remove from heat, and let cool 15 minutes. Finely chop scallops, and place in a bowl. Stir in tomato and next 6 ingredients. Cover and chill at least 4 hours or up to 24 hours. Serve with taro chips.