Scallop Seviche

My first "Executive Chef" position was at a restaurant in San Antonio called Barcelona's Mediterranean Café.  Not long after I had started working there I was asked to do a cooking demo at a local specialty food store called Farm to Market.  It my first time to do anything like that, and consequently I think that I developed an ulcer trying to figure out what I should do!  I eventually decided to do something extremely complicated—a smoked salmon and goat cheese terrine wrapped in crispy fried potatoes with several salads, including a scallop seviche.  It was my first time to ever make a seviche, and fortunately, it turned out to be one of the best seviches I've ever had.  For those of you who do not know what seviche is, it's seafood-usually shrimp, scallops, or a white fish-that has been "cooked" in an acid.  In this case the acid is lime juice.  Please note that the fish is not really cooked (cooking refers to the application of heat) but denatured.  I hope that you enjoy this recipe as much as the first people in the demo did.  When you have a lot of time on your hands try making the complete, original dish!

Ingredients:

• ½ pound Scallops, raw, cut in half
• ½ Red Onion, fine dice
• ½ Red Bell Pepper, fine dice
• ¼ bunch Cilantro, chopped
• 1 cup Lime Juice, fresh
• 2 tbsps. Olive Oil
• 1 tbsp. Vinegar
• ½ tsp. All Spice
• 2 tbsps. Black Peppercorns

Method:
Combine all ingredients and refrigerate for 12 hours.

Serve with tortilla chips and avocado slices.