Scallop Ceviche with Mandarin Chipotle Sauce
- 2 lb. Bay or Sea Scallops (If using Sea Scallops, cut into fourths)
- 1 C. Lime Juice
- 1-16 oz can Mandarin Wedges
- 1 C. Orange Juice
- 1/4 C. Green Onions, stems only, sliced
- 2 Tbs. Cilantro Leaves
- 1 Tbs. Chipotle Puree
- Salt to Taste.
Place scallops in lime juice, cover and let marinate in refrigerator for at least 6 hours. Remove scallops from lime juice and discard lime juice. Add mandarin wedges, orange juice, green onions, cilantro, chipotle puree and salt to taste. Stir together and serve. Serves approximately 6-8 for appetizers.