1 ½

tsp

ground cumin

1

cup

lime juice; fresh

½

cup

orange juice; fresh

1

kg

scallops

1

hot red chilli pepper

¼

cup

red onion, finely chopped

3

ripe plum tomatoes

1

large

red capsicum; seeded and chopped

3

spring onions; chopped

1

cup

fresh coriander; chopped

1

sliced

lime; for garnish

1

Stir the cumin into the lime and orange juices and pour over the scallops. Stir in the chopped red 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 coriander. Garnish with the slices of lime.