Seviche

• 2 large fillet of salmon
• 8 small scallops
• 12 limes(plus additional limes for later)
• 1 large Spanish onion
• 2 eggs
• carrots shredded
• lettuce
• mango optional

1. first cut the salmon into tiny pieces(make sure there's no skin).Then do the same with the scallops. Place the salmon and scallops in different bowls. cut all of your limes in half and squeeze half the lime halves on the salmon and half on the scallops then place as many squeezed lime halves as you can on top of the two bowls than wrap both bowls in plastic wrap and let marinate for three to four hours squeezing on lime juice as needed. boil some water and place onion slices in the water well they sit boil more water and change after 8 min do this three times. After your salmon/scallops are marinated for three to four hours place on a bed of lettuce and top with carrots and onions. hard boil your eggs then slice them and put them on top of the carrots and onions. Top as you like, serve cold.

fillet of salmon, scallops, later, onion, eggs, carrots, mango

Taken from www.epicurious.com/recipes/member/views/seviche-50147357 (may not work)