Mexican Style Ceviche

11/4 pounds fresh scallops, cut into bite-size pieces
3/4 cup freshly squeezed lime juice ( from 5 to 6 limes )
3 to 4 green chili peppers, peeled and chopped
1/2 cup chopped red onion
3 medium fresh tomatoes, peeled and cut into wedges
1/2 teaspoon coarse sea salt
Pinch of oregano
3 tablespoons olive oil
1/3 cup chopped cilantro
4 leaves iceberg lettuce
1 avocado, peeled, pitted, and sliced into wedges


Place the scallops into a wide, shallow, glass casserole, and pour the
lime juice evenly over them. Cover and place in the refrigerator for 2
hours, stirring occasionally.
Add the rest of the ingredients, except the lettuce and avocado, and
marinate for another hour, stirring occasionally.
Line 4 chilled wineglasses with the lettuce leaves, then top with the
ceviche. Garnish with avocado wedges. Or serve on tortillas or with
crackers.

Makes 4 servings

Jenn in Middle Missouri

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