Seviche Of Scallops
|Filet sole||2 Pound|
|Bay scallops||1⁄2 Pound|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Lime juice||1⁄2 Cup (8 tbs)|
|Quartered thin red onion slices||1 Cup (16 tbs)|
|Thin green pepper strips||1 Cup (16 tbs)|
|Hot pepper sauce||1⁄4 Teaspoon|
Cut 2 lbs. filet of sole into 1-inch squares.
Place in a large glass or chinabowl and add 1/2 lb. bay scallops, 1/2 cup each lemon juice and lime juice.
Add 1 cup each quartered thin red onion slices and thin green pepper strips, 1 teaspoon salt and 1/4 teaspoon each pepper and hot pepper sauce.
Toss to mix well.
Cover and refrigerate at least 8 hours, or overnight.
Stir gently three or four times.
To serve, spoon into individual glass dishes or scallop shells.
Sprinkle with parsley.