directions
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1
Place the shrimp or scallops in a ceramic bowl
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2
Add the salt, lime juice, and scallions
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3
Stir to com- bine gently and refrigerate for at least 3 to 4 hours, preferably overnight. Drain shrimp or scallops, reserving 1/2 cup of the marinade
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4
Combine the 1/2 cup marinade with the pesto, chili peppers, oregano, bay leaf, and olive oil
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5
Add to the scallops along with the olives, toma- toes, and parsley
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6
Serve cold
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7
Serves 4 to 6.
Purple Pesto Ceviche
ingredients
- 1 pound bay shrimp OR scallops
- 1 teaspoon salt
- 3/4 cup fresh lime juice
- 1/3 cup minced scallions
- 1/4 cup Purple Basil Pesto (page 19)
- 1/2 teaspoon crushed chili peppers
- I teaspoon dried oregano OR
- 1 tablespoon minced fresh oregano
- 1 large bay leaf, crumbled
- 1/4 cup olive oil
- 1/4 cup sliced stuffed olives
- 1 cup diced and seeded ripe tomatoes
- 1/4 cup minced Italian flat parsley