Lime And Chipotle Scallop Seviche - Ceviche

Total Time: 2 hrs 6 mins Preparation Time: 2 hrs Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 lb sea scallops or 1 lb bay scallop
• 1 teaspoon olive oil
• 1/2 cup shallot, minced
• 1/2 teaspoon minced chipotle chiles in adobo or 1/2 teaspoon crushed red pepper flakes
• 1/2 cup fresh lime juice
• 1/2 cup distilled vinegar
• 1/2 cup water
• 8 ounces jicama, peeled and cut into 1/4 " matchsticks
• 1/3 cup cilantro, chopped
• lime wedge (for garnish)

Recipe

• 1 rinse and drain scallops, if they are large cut in half crosswise so they are approximately 1/2-inch thick.
• 2 in a fry pan combine oil, shallots and chilies, cook until the shallots are soft, stirring about 3 minutes.
• 3 stir in the lime juice, vinegar, and water.
• 4 bring to a boil over high heat.
• 5 add scallops, arranging them in a single layer.
• 6 reduce heat cover and simmer until the scallops are just opaque about 2 minutes.
• 7 transfer scallops to a bowl.
• 8 boil the liquid over high heat until reduced to 1 cup approximately.
• 9 pour over the scallops, cover and refrigerate until cool at least 1 1/2 hrs or up to 8 hours.
• 10 meanwhile fix the jicama (cut into matchsticks).
• 11 gently mix the jicama with the scallops and spoon into 4- 6 soup bowls.
• 12 garnish with cilantro and lime wedges.