Bay Scallop Seviche

• 1 1/2 teaspoons cumin ground
• 1 cup lime juice fresh
• 1/2 cup orange juice fresh
• 2 pounds bay scallops
• 1 each red chili peppers hot, finely chopped
• 1/4 cup red onion finely chopped
• 3 each italian plum (roma) tomatoes ripe, seeded, chopped
• 1 each sweet red bell peppers seeded, chopped
• 3 each scallions, spring or green onions chopped
• 1 cup cilantro chopped
• 1 each limes sliced, for garnish

1. Stir the cumin into the lime and orange juices and pour over the scallops.
2. Stir in the chopped chili pepper and red onion.
3. Cover and refrigerate for at least 2 hours.
4. Just before serving, drain the scallops and mix with the chopped tomatoes, sweet pepper, scallions and cilantro.
5. Garnish with the slices of lime.

cumin ground, lime juice fresh, orange juice fresh, bay scallops, red chili peppers, red onion, italian plum, sweet red bell peppers, scallions, cilantro

Taken from recipeland.com/recipe/v/bay-scallop-seviche-4383 (may not work)