Ceviche

Ingredients :

1 lb [454 g] scallops
1 cup [250 mL] lime juice
1 lb [454 g] small shrimps or 2 cans salad shrimps, drained
1/3 cup [80 mL] red onion, finely chopped
1/4 cup [60 mL] freshly chopped parsley
1 x fresh hot pepper, finely chopped
1 tsp [5 mL] ground black pepper
1/2 tsp [2.5 mL] oregano
6 x cherry tomatoes, quartered
1/4 cup [60 mL] olive oil

Method :

Cut large scallops into 3 or 4 pieces, leave small scallops whole.
* Arrange scallops into a bowl; pour in lime juice and cover bowl.
* Marinate scallops at room temperature, stirring from time to time, for 3 hours [fish cubes for 4 1/2 hours]. Drain scallops, throwing away marinade.
* Well mix together drained scallops, shrimps, chopped red onion, parsley and hot pepper, ground black pepper, oregano, cherry tomato quarters and olive oil.
* Cover and refrigerate for 1 hour, before serving.
* Ceviche is also written seviche. For this Peruvian dish, it is also possible to use any white fish fillet, cubed.