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Gatewood's

Ceviche

This recipe serves about 8 as an appetizer

ceviche

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         bay scallops
   2      cups          lime juice
   1      each          red bell pepper -- diced fine
   1      each          yellow bell pepper -- diced fine
     1/4  cup           cilantro -- minced
   2      tablespoons   olive oil
     1/2  pound         sole fillet
   1      cup           olive oil
   2      tablespoons   wasabi
     1/3  cup           lime juice
   1      pound         asparagus
   2      teaspoons     salt
   2      teaspoons     pepper

Marinate with scallops and sole in the lime juice for 3 to 4 hours.
Grill asparagus after seasoning with a little salt and pepper and olive oil then chill.
Stir together remaining ingredients and toss with scallops and sole.
Adjust seasoning.  Sometimes a little cayenne is nice!
Stack asparagus like Lincoln Logs and spoon a portion of ceviche in the middle.


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