Ceviche

Depending on size of scallops, cut into each into several pieces so they will be small bite-sized. Place in bowl and cover with lime juice. Marinate in refrigerator at least 4 hours, preferably overnight. Drain, reserving the liquid. Place liquid in food processor, blender, or hand blender carafe. Add cilantro, crushed red pepper, oregano, thyme, basil, ketchup, and sugar. Process. Combine scallops, onion, jalapenos and red bell pepper. Pour dressing mixture over and marinate again for several hours, or overnight. Add tomatoes shortly before serving. (This dish is served cold.) Recipe By : Brenda Beach (Rooby)


NOTES : You may substitute fresh shrimp, or do half shrimp and half scallops. You can make this a day or two ahead of time, but do NOT add

the tomatoes. The tomatoes should be added fresh an hour or two before

serving, or disregarded altogether. Does not keep well after tomatoes are

added, but will last several days without them and actually improve.

Note: When you place seafood in citrus juice, this chemically 'cooks' the

seafood. (This is why seafood marinade recipes tell you to marinate the

fish for no more than 1/2 hour or so.) However, this process will NOT

destroy parasites that might be in the flesh. According to my