RECETAS Y COCINA

Ingredients

• 1 lb [454 g] scallops or white fish fillet
• 1 cup [250 ml] lime juice
• 1 lb [454 g] small shrimps or 2 cans salad shrimps, drained
• 1/3 cup [80 ml] red onion, finely chopped
• 1/4 cup [60 ml] freshly chopped parsley
• 1 hot pepper, finely chopped
• 1 tsp [5 ml] ground black pepper
• 1/2 tsp [2.5 ml] oregano
• 6 cherry tomatoes, quartered
• 1/4 cup [60 m] olive oil

Preparation

Cut large scallops into 3 or 4 pieces, leave small scallops whole.

Arrange scallops into a bowl; pour in lime juice and cover bowl.

Marinate scallops at room temperature, stirring from time to time, for 3 hours [fish cubes for 4 1/2 hours].

Drain scallops, throwing away marinade.

Well mix together drained scallops, shrimps, chopped red onion, parsley and hot pepper, ground black pepper, oregano, cherry tomato quarters and olive oil.

Cover and refrigerate for 1 hour, before serving.

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