Ceviche In ceviche (sometimes spelled seviche), the acids in citrus juices actually "cook" the seafood when left in contact with seafood for a period of several hours or more. Makes 2 servings.
	Ingredients: 1/2 pound bay scallops 1/2 teaspoon kosher salt Juice of 2 to 3 limes 1/2 teaspoon minced jalapeño pepper 2 tablespoons minced red bell pepper Lettuce for garnish 2 tablespoons minced scallions 6 to 8 tomato wedges for garnish 2 tablespoons cilantro, minced
	Instructions: 1. Remove thin white strip of muscle or "hinge" from scallops, the small strip that becomes tough and rather indigestible when cooked. Marinate scallops in lime juice about 3 hours. 2. Remove to a bowl with slotted spoon and add 1 tablespoon of the lime juice and all the remaining ingredients except lettuce and tomato wedges. Taste and adjust seasonings. Divide between 2 small plates lined with lettuce leaves. Garnish with tomato wedges.

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