Summer Luncheon: Main Courses: Shrimp and Scallop Seviche
Recipe created for you by Wild Thymes Farm

Summer Luncheon Index

Shrimp and Scallop Seviche

Serves 4

lb. bay scallops

lb. shrimp

3 finely chopped scallions

1 red bell pepper, finely chopped

1 yellow bell pepper, finely chopped

cup chopped cilantro

Juice of 6 limes

cup Wild Thymes Tahitian Lime Ginger Vinaigrette or Wild Thymes Key Lime or Meyer Lemon Salad Refresher.

Marinate seafood in limejuice and refrigerate for 4 hours. Drain seafood and discard limejuice. Add vegetables andWild Thymes Tahitian Lime Ginger Vinaigrette to seafood.