1 1/2 tsp ground cumin
1 cup fresh lime juice
1/2 cup fresh orange juice
2 lb bay scallops
1 hot red chili pepper *
1/4 cup red onion, finely chopped
3 ripe plum tomatoes **
1 red pepper, seeded & chopped
3 scallions, chopped
1 cup cilantro, chopped
1 lime, sliced, for garnish
Directions
*Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes
should be seeded and chopped.
Stir the cumin into the lime and orange juices and pour over the
scallops. Stir in the chopped chili pepper and red onion. Cover and
refrigerate for at least 2 hours.
Just before serving, drain the scallops and mix with the chopped
tomatoes, sweet pepper, scallions and cilantro. Garnish with the
slices of lime.
From: American Bistro - by Irena Chalmers ISBN: 0-8092-5047-0
Servings: 6 servings
Bay Scallop Seviche Recipe brought to you by Recipe Ideas
Categories: Scallop
The History of Recipes
It is possible to follow the history of meal recipes way back into the distant past, in fact as far back as the Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient records were just primitive pictorial recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to historians is a series of stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius informs us how the cooks of Roman times made use of many different spices, including many that are still in use today such as basil, rue and dill. For the decades that followed, the powerful families of Wesstern Europe strove to offer the best banquets, and because of this the best chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 19th century that cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording popular recipes of the day. By the time we get to the 20th century, recipe books are greatly in demand due to higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Bay Scallop Seviche recipe.
