450g (1 lb) diver caught scallops
8 limes, juiced
2 tomatoes, diced
5 spring onions, minced
2 stalks celery, sliced
1/2 fresh green pepper, minced
1 handful chopped fresh coriander
freshly ground black pepper
1 to 2 tablespoons olive oil
Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque.
Empty half of the lime juice from the bowl. Add tomatoes, spring onions, celery, green pepper, coriander, black pepper and olive oil to the scallop mixture. Stir gently. Serve in small glasses with a slice of lime hanging over the rim.
You may substitute a variety of seafood for scallops – sole, halibut, swordfish, squid and many more.