Jungle Jeff'S Scallop Seviche

• 1 small red onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 garlic cloves, finely chopped
• 1 Scotch bonnet or habanero chile, very finely chopped
• 1/2 cup packed fresh cilantro, finely chopped
• 1/2 cup fresh lime juice
• 1/4 cup fresh orange juice
• 3 tablespoons sweet Thai chili sauce*
• 1/2 teaspoon ground cumin
• 1/2 teaspoon curry powder
• Pinch of cardamom powder
• 1 1/2 teaspoons kosher salt**
• 2 pounds large scallops, each sliced to create 2 to 3 medallions

1. Combine all ingredients in a large bowl. Make sure scallops are completely covered by marinade. Cover and chill at least 3 hours before serving (but no more than 10 hours).
2. Serve with sliced avocado and toasted bread or crackers.
3. *Sweet Thai (or Asian) chili sauce is available in Asian markets or the international section of the grocery store.
4. **If substituting regular salt for kosher salt, use 3/4 teaspoon.

red onion, red bell pepper, green bell pepper, garlic, scotch, fresh cilantro, lime juice, orange juice, sweet thai chili sauce, ground cumin, curry powder, cardamom powder, kosher salt, create

Taken from www.myrecipes.com/recipe/jungle-jeffs-scallop-seviche (may not work)