Yucatán Seviche Daisy Martinez   From Every Day with Rachael Ray June-July 2007 EIGHT SERVINGS Prep Time: 40 min (plus marinating) 2 pounds conch or squid, thinly sliced, or bay scallops, halved (or a combination) Juice of 10 lemons (about 2 1/4 cups) Juice of 5 limes (about 1/2 cup) Juice of 3 oranges (about 3/4 cup) 1/2 large sweet onion, thinly sliced 1/2 large red onion, thinly sliced 1/2 habanero chile, finely chopped 1 bunch cilantro, finely chopped 2 teaspoons salt 1/2 cup extra-virgin olive oil Tortilla chips, for serving 1. In a large nonreactive bowl, combine all the ingredients except 1/4 cup olive oil and the tortilla chips. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight. 2. Drain off the liquid, drizzle the remaining 1/4 cup olive oil over the seviche and toss to coat. Serve with the tortilla chips.

Easy Ideas: Instant Appetizers Emmanuel's Artichokes Sage-and-Onion Braided Biscuit Bread Cranberry-Mango-Citrus Relish Chorizo-and-Cornbread Stuffing See All Starters & Sides See All Recipes ADVERTISEMENT

ADVERTISEMENT