Scallop Ceviche with Sweet Pepper Confetti

Name: Scallop Ceviche with Sweet Pepper Confetti
Yield: Serves 4
Cuisine: Central & South American
Ingredients: 1 pound, sea scallops, small, crescent-shaped side muscles removed, scallops sliced crosswise into 1/8-thick-slices; 2 , limes, juiced; 2 , large oranges, juiced; 1 , medium lemon, juiced; , Salt and ground black pepper; 1/2 , red bell pepper (small), diced fine; 1/2 , yellow bell pepper (small), diced fine; 1 , small jalapeño chile, diced fine; 2 tablespoons, minced red onion; 1 tablespoon, minced fresh cilantro leaves, or fresh minced parsley leaves

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Appears in Cook's Illustrated July/August 1996

Appetizers

Central & South American

Fish & Seafood

For quick, clean-tasting ceviche, lightly "cook" thin-sliced scallops for 30 minutes in lemon, lime, or a combination of citrus juices.

SERVES4

TIME20 minutes, plus 30 minutes marinating

WHY THIS RECIPE WORKS

After experimenting with a variety of seafood for our ceviche recipe, we settled on sea scallops for their sweet taste and silky texture and the fact that they're available nationwide. To ensure speedy cooking, we cut the scallops into very...

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