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Scallop Ceviche

4 Fresh Limes
1 Fresh Lemon
1 lb Bay Scallops
1/2 md Red Bell Pepper, Fine Diced
1 md Red Onion, Finely Diced
1 Fresh Chile, Seeded, Minced
1 Clove Garlic, Minced
1/4 c Chopped Fresh Coriander
2 tb Olive Oil
Salt

Cut zest from 1 of the limes and lemon in long strips. Squeeze 1/2 cup lime juice and 1/4 cup lemon juice. Combine citrus juice and zest, scallops, peppers, onion, chile, garlic, coriander and oil in a mixing bowl. Marinate at room temperature, stirring occasionally, for 1 hour. Refrigerate covered for 1 hour. Remove zest from ceviche and season to taste with salt, if needed. Garnish with julienned lime zest.

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