Sea Scallop Ceviche

Serves 4

The South Beach Diet is a great way to loose weight and improve your cardiovascular health. This recipe is a variation on Cherry Snapper Ceviche by chef: Roger Ruch.

½ lb. sea scallops, medium dice
3 Roma tomatoes, medium dice
½ red onion, medium dice
3 tsp. finely chopped, fresh cilantro
¼ cup lime juice, approximately 3 limes
½ tsp. sambal oelek, red chili garlic paste
sea salt to taste

Soak the diced scallops refrigerated in ¾ of the lime juice for 3 hours. Drain off the liquid and discard.
Mix the scallops with the sambal oelek, tomatoes, onions, cilantro, and the remaining lime juice. Season with sea salt.
Cheviche is often served saltine crackers. In the interest of eating healthy try serving it on, sliced jicama, daikon radish, harts of palm or my favorite, reduced fat Triscuits, it adds a nice crunch.

TG

06/09