Ceviche

• 1-1/2 lbs (.7 kg). fresh scallops (ocean or bay) and/or mild-flavored white fish such as sole or halibut
• 3 large limes, juice only
• 3 large lemons, juice only
• 1 medium red onion, chopped
• 1/4 cup (60 ml) chopped fresh cilantro
• 1 sweet red pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 tomatoes, peeled, seeded and diced
• 3 green onions, chopped
• 1/4 cup (60 ml) good olive oil
• 1 tsp (5 ml) Mexican oregano, crushed
• salt and pepper, to taste
• 1 serrano chile, chopped (or to taste)
• tortilla chips

1. If using ocean scallops, cut into fourths.
2. Use bay scallops as is.
3. Cut the fish into bite-sized pieces.
4. Place the fish in a glass bowl along with the lime and lemon juice.
5. Refrigerate at least 6 hours or until the fish becomes opaque.
6. Add the remaining ingredients and refrigerate at least another hour to blend the flavors.
7. Serve with tortilla chips.

fresh scallops, only, lemons, red onion, fresh cilantro, sweet red pepper, green bell pepper, tomatoes, green onions, olive oil, oregano, salt, serrano chile, tortilla chips

Taken from online-cookbook.com/goto/cook/rpage/000375 (may not work)