Scallop Ceviche En Brochette

• 1 cup lime juice
• 1 cup lemon juice
• 1/2 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 clove garlic, peeled and minced
• 1 small red onion, peeled and minced
• 1 small jalapeno chili pepper, seeded, deveined and minced
• 1 cup minced parsley
• 32 medium-size sea scallops
• 1 red bell pepper, seeded, deveined and cut into 1/2-inch dice
• 1 yellow bell pepper, seeded, deveined and cut into 1/2-inch dice

1. In a glass or ceramic bowl, combine the lime juice, lemon juice, salt, pepper, garlic, red onion, jalapeno and 1/2 cup parsley.
2. Add the scallops.
3. Cover with plastic wrap and refrigerate for at least 6 hours, turning once.
4. Remove the scallops from the marinade.
5. Alternate pieces of red and yellow peppers with 4 scallops on each of the 8 skewers.
6. Arrange on a platter and sprinkle with the reserved parsley.
7. This can be made up to 24 hours before serving.

lime juice, lemon juice, salt, fresh ground pepper, clove garlic, red onion, jalapeno chili pepper, parsley, scallops, red bell pepper, yellow bell pepper

Taken from cooking.nytimes.com/recipes/3898 (may not work)