Bay Scallop Seviche

1 1/2 ts Ground cumin

1 c Fresh lime juice

1/2 c Fresh orange juice

2 lb Bay scallops

1 Hot red chili pepper *

1/4 c Red onion, finely chopped

3 Ripe plum tomatoes **

1 Red pepper; seeded & chopped

3 Scallions; chopped

1 c Cilantro, chopped

1 Lime; sliced, for garnish

*Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes should be seeded and chopped. Stir the cumin into the lime and orange juices and pour over the scallops. Stir in the chopped chili pepper and red onion. Cover and refrigerate for at least 2 hours. Just before serving, drain the scallops and mix with the chopped tomatoes, sweet pepper, scallions and cilantro. Garnish with the slices of lime. From: American Bistro - by Irena Chalmers ISBN: 0-8092-5047-0