Scallop Ceviche

This South American appetizer makes a refreshing and light summer offering on your menu!

Ingredients

1 kg	2 lbs	High Liner Foodservice Signature Frozen-at-Sea Canadian Sea Scallops 40-60 ct, thawed
Ingredients:
500 mL	2 cups	lime juice
250 mL	1 cup	orange juice
63 mL	1/4 cup	honey
2	2	cloves of garlic, minced
1	1	jalapeno, minced
2	2	red peppers, diced
1	1	each yellow and orange pepper, diced
1/2	1/2	purple onion, diced
63 mL	1/4 cup	fresh cilantro, finely chopped
to taste	to taste	salt and pepper
to taste	to taste	olive oil
for garnish	for garnish	lime wedges

Assemble scallops in a shallow dish, and cover with marinade ingredients: lime juice, orange juice, honey, garlic and jalapeno. Marinate for 6- 8 hours, covered and refrigerated. To speed up the marination process, pre-blanch scallops and shorten marinade time to 2-3 hours.
Drain scallops and discard marinating liquid.
Garnish scallops with peppers, onion, cilantro. Season mixture with olive oil and salt & pepper to taste.
Serve Scallop Ceviche in decorative glass garnished with lime wedges and cilantro sprigs.
Tip: This recipe can also be prepared using Cold Water Shrimp or thin slices of Sole.