Scallops Ceviche

• 3 12 lbs small bay scallops
• lime juice (fresh preferred)
• 3 tablespoons orange juice
• 1 teaspoon champagne vinegar
• 13 cup olive oil
• 18-14 teaspoon Tabasco sauce, to taste
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh sweet basil, to taste
• 1 tablespoon chopped fresh parsley, to taste
• 1 teaspoon granulated sugar
• salt & freshly ground black pepper, to taste
• 2 medium red onions, finely chopped (sweet Italian onions)
• 1 (4 ounce) canchopped mild green chilies (do not drain)
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• grated orange rind, for garnish

1. Place scallops in a shallow airtight container such as Tupperware and add lime juice to cover.
2. Cover tightly and refrigerate for eight hours.
3. Place marinated scallops in a colander and drain thoroughly, but do not rinse.
4. In a separate bowl whisk together the orange juice, vinegar, olive oil, Tabasco, garlic, basil, parsley, and sugar, then add the salt and pepper to taste.
5. Add remaining ingredients (except for orange rind garnish), toss, adjust seasoning.
6. Add the drained scallops, toss well, and refrigerate until time of serving.
7. To serve, toss ceviche again to coat, then place in lettuce-lined shallow bowl and sprinkle with grated orange rind.
8. Note: other mild white fish can be substituted for scallops, such as flounder.
9. Makes 8-10 side servings.

bay scallops, lime juice, orange juice, champagne vinegar, olive oil, tabasco sauce, garlic, fresh sweet basil, fresh parsley, sugar, salt, red onions, green chilies, red bell pepper, yellow bell pepper, orange rind

Taken from www.food.com/recipe/scallops-ceviche-241672 (may not work)