Coriander Scallop Ceviche
Comments: If you do not feel like eating raw shellfish, boil scallops until just cooked, for approximately 2 minutes.
Drain, cool under cold water; drain well.
Mix in a little olive oil, cover and refrigerate until ready to marinate.
16 medium approximately 1/2-inch [1.3-cm] each scallops [17 1/2 ounces / 200 g] 1/2 red onion, finely chopped 12 miniature tomatoes, halved 1/4 cup [60 mL] fresh lime juice 1/2 chile, minced 4 tablespoons [60 mL] freshly finely chopped coriander Salt and pepper, to taste Into a bowl, well mix together scallops, chopped red onion, tomato halves, lime juice and minced dried hot red pepper; salt and pepper to taste. Leave to marinate at room temperature for 15 minutes, up to 2 hours refrigerated. Check for seasonings, mix in freshly chopped coriander and serve, into individual small bowls.