Lime And Chipotle Scallop Seviche - Ceviche

• 1 lb sea scallops or 1 lb bay scallop
• 1 teaspoon olive oil
• 1/2 cup shallot, minced
• 1/2 teaspoon minced chipotle chiles in adobo or 1/2 teaspoon crushed red pepper flakes
• 1/2 cup fresh lime juice
• 1/2 cup distilled white vinegar
• 1/2 cup water
• 8 ounces jicama, peeled and cut into 1/4 " matchsticks
• 1/3 cup cilantro, chopped
• lime wedge (for garnish)

1. Rinse and drain scallops, if they are large cut in half crosswise so they are approximately 1/2-inch thick.
2. In a fry pan combine oil, shallots and chilies, cook until the shallots are soft, stirring about 3 minutes.
3. Stir in the lime juice, vinegar, and water.
4. Bring to a boil over high heat.
5. Add scallops, arranging them in a single layer.
6. Reduce heat cover and simmer until the scallops are just opaque about 2 minutes.
7. Transfer scallops to a bowl.
8. Boil the liquid over high heat until reduced to 1 cup approximately.
9. Pour over the scallops, cover and refrigerate until cool at least 1 1/2 hrs or up to 8 hours.
10. Meanwhile fix the Jicama (cut into matchsticks).
11. Gently mix the Jicama with the Scallops and spoon into 4- 6 soup bowls.
12. Garnish with cilantro and lime wedges.

bay scallop, olive oil, shallot, chipotle chiles, lime juice, distilled white vinegar, water, jicama, cilantro, lime

Taken from www.food.com/recipe/lime-and-chipotle-scallop-seviche-ceviche-15041 (may not work)