Lime And Chipotle Scallop Seviche - Ceviche

1. 1

   Rinse and drain scallops, if they are large cut in half crosswise so they are approximately 1/2-inch thick.

2. 2

   In a fry pan combine oil, shallots and chilies, cook until the shallots are soft, stirring about 3 minutes.

3. 3

   Stir in the lime juice, vinegar, and water.

4. 4

   Bring to a boil over high heat.

5. 5

   Add scallops, arranging them in a single layer.

6. 6

   Reduce heat cover and simmer until the scallops are just opaque about 2 minutes.

7. 7

   Transfer scallops to a bowl.

8. 8

   Boil the liquid over high heat until reduced to 1 cup approximately.

9. 9

   Pour over the scallops, cover and refrigerate until cool at least 1 1/2 hrs or up to 8 hours.

10. 10

    Meanwhile fix the Jicama (cut into matchsticks).

11. 11

    Gently mix the Jicama with the Scallops and spoon into 4- 6 soup bowls.

12. 12

    Garnish with cilantro and lime wedges.

No additional tips available.