Scallops Ceviche recipe

The lime juice "cooks" the scallops in this simple hot-weather favorite. You may substitute 1/2 pound of your favorite saltwater fish for the scallops.

1/2 pound scallops
Juice of 3 to 4 Mexican limes
1 tablespoon olive oil
1 ripe tomato, chopped
2 tomatillos, cleaned and chopped
1 fresh jalapeno, chopped
1 1/2 teaspoons chopped fresh cilantro
1 small clove garlic, chopped
Salt

Marinate the scallops in a shallow nonreactive bowl in lime juice for several hours until they turn opaque. Gently drain, then add the remaining ingredients.

Serve in small bowls with crackers on the side.

Makes 4 small servings.