2 International Drive

Rye Brook, NY 10573

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Bay Scallop Ceviche

January 1, 2009

 

 

 

Ingredients:

  • 1 lb. bay scallops

  • 4 large sweet tomatoes

  • ½ cup red onion, chopped

  • 1 tsp. garlic, chopped

  • 1 tsp. jalapeno, chopped

  • 1 Tbsp. cilantro, chopped

  • 8oz. fresh lemon juice

  • 1 tsp. sugar

  • Dash Tabasco sauce, to taste

  • Salt and freshly ground black pepper, to taste

Preparation:

  1. Rinse the scallops with cold water and drain in a colander. Mix all remaining ingredients together in a bowl.  Add scallops and mix in. Let marinate in the refrigerator for at least one hour before serving.

 

Recipe by Andy T., Flik Independent School Dining Foodservice Manager

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