1 ½

tsp

ground cumin

1

cup

lime juice; fresh, plus zest 1 from one lime

½

cup

fresh orange juice

1

kg

scallops

1

hot red chili pepper; finely chopped

¼

cup

red onion; finely chopped

3

large

plum tomatoes; seeded and chopped

1

large

red capsicum; seeded and chopped

3

spring onions; chopped

1

cup

fresh coriander; chopped

1

lime; sliced, for garnish

1

Stir the cumin into the lime and orange juices and pour over the scallops. Stir in the chopped chilli pepper and red onion. Cover and refrigerate for at least 2 hours.

2

Just before serving, drain the scallops and mix with the chopped tomatoes, capsicum, spring onions and cilantro. Garnish with the slices of lime.