Seviche

• 1 1/2 pounds sea scallops
• 3/4 cup Spanish onion, finely chopped
• 2 1/2 teaspoons salt, or 1 tablespoon herbed salt
• 2 large cloves garlic, mashed
• 1 cup fresh lemon juice
• 1 cup scallions, thinly sliced
• 3/4 pound tomatoes, peeled and chopped
• 1 to 2 hot peppers, finely chopped, with seeds removed (optional)
• 6 to 7 tablespoons light vegetable or olive oil
• Salt to taste
• Boston or red-lettuce leaves

1. Rinse the scallops and cut them into large, bite-size pieces.
2. Add the onions, garlic and salt, and enough lemon juice to cover the mixture.
3. Cover and let the mixture marinate at least two hours, preferably overnight.
4. Prepare the scallions, tomatoes and hot peppers, but keep the hot peppers separate from the others.
5. Put the scallops in a strainer to drain off all excess lemon juice.
6. Add all remaining vegetables, except the hot peppers.
7. Add oil; you may use some olive oil, but too much will be too strong a flavor for the delicate scallops.
8. Mix well, but gently with the hands.
9. Taste for salt; add more if necessary.
10. If you are using them, add hot peppers to taste, remembering that there are many varieties of strength.
11. Serve on lettuce leaves.

spanish onion, salt, garlic, lemon juice, scallions, tomatoes, hot peppers, light vegetable, salt

Taken from cooking.nytimes.com/recipes/5062 (may not work)