Scallop Ceviche

Ingredients

• 2 lbs bay scallops, halved if large
• 3/4 cup fresh lemon juice
• 3/4 cup fresh lime juice
• 1/2 cup red onion, slivered
• 1/2 cup yellow bell pepper, slivered
• 1 cup pimento stuffed olive, halved (or sliced if large)
• 2 tablespoons olive oil
• 1 tablespoon fresh cilantro, chopped
• 3 slices lime peel (about 2x1/4-inch)
• 1 teaspoon salt
• 3 dashes hot red pepper sauce

Directions

1. 1

   Combine all ingredients in 8-inch square baking dish.

2. 2

   Cover with plastic wrap and refrigerate at least 8 hours.

3. 3

   Just before serving, remove zest and transfer to serving dish.

4. 4

   Serve chilled.