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Pink Scallop Ceviche

Ingredients:

·        1 pound fresh bay scallops (or ocean scallops cut into smaller pieces)

·        4 bird peppers (also known as African devil peppers), minced

·        1 medium red onion, peeled, quartered and sliced

·        3/4 cup lime juice

·        salt to taste

Directions:

·        Mix scallops and onions in a glass or porcelain bowl

·        Heat lime juice, salt and peppers in a saucepan until they start to simmer

·        Pour liquid from pan over scallops and onions

·        Cover bowl, put in refrigerator overnight

·        Drain liquid from bowl, reheat, pour over back into bowl

·        Put bowl back in refrigerator

·        When it’s completely chilled again, the color will have come out of the onions --- turning the ceviche pink --- and it will be ready to serve

 
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Pink Scallop Ceviche