Seviche

Name: Seviche
Ingredients: 1 1/2 pounds sea scallops; 3/4 cup Spanish onion, finely chopped; 2 1/2 teaspoons salt, or 1 tablespoon herbed salt; 2 large cloves garlic, mashed; 1 cup fresh lemon juice; 1 cup scallions, thinly sliced; 3/4 pound tomatoes, peeled and chopped; 1 to 2 hot peppers, finely chopped, with seeds removed (optional); 6 to 7 tablespoons light vegetable or olive oil; Salt to taste; Boston or red-lettuce leaves

11 ingredients

11 steps

Ingredients

1 1/2 pounds sea scallops
3/4 cup Spanish onion, finely chopped
2 1/2 teaspoons salt, or 1 tablespoon herbed salt
2 large cloves garlic, mashed
1 cup fresh lemon juice
1 cup scallions, thinly sliced
3/4 pound tomatoes, peeled and chopped
1 to 2 hot peppers, finely chopped, with seeds removed (optional)
6 to 7 tablespoons light vegetable or olive oil
Salt to taste
Boston or red-lettuce leaves

Directions

1

Rinse the scallops and cut them into large, bite-size pieces.
2

Add the onions, garlic and salt, and enough lemon juice to cover the mixture.
3

Cover and let the mixture marinate at least two hours, preferably overnight.
4

Prepare the scallions, tomatoes and hot peppers, but keep the hot peppers separate from the others.
5

Put the scallops in a strainer to drain off all excess lemon juice.
6

Add all remaining vegetables, except the hot peppers.
7

Add oil; you may use some olive oil, but too much will be too strong a flavor for the delicate scallops.
8

Mix well, but gently with the hands.
9

Taste for salt; add more if necessary.
10

If you are using them, add hot peppers to taste, remembering that there are many varieties of strength.
11

Serve on lettuce leaves.