The lime juice "cooks" the scallops in this simple hot-weather favorite. You may substitute 1/2 pound of your favorite saltwater fish for the scallops.
1/2 pound scallops Juice of 3 to 4 Mexican limes 1 tablespoon olive oil 1 ripe tomato, chopped 2 tomatillos, cleaned and chopped 1 fresh jalape?o, chopped 1 1/2 teaspoons chopped fresh cilantro 1 small clove garlic, chopped Salt
Marinate the scallops in a shallow non-reactive bowl in lime juice for several hours until they turn opaque. Gently drain, then add the remaining ingredients. Serve in small bowls with crackers on the side.
