Panama Bay Scallop Ceviche

1 1/2 lb. scallops
1/2 tsp. oregano
2 tbsp. olive oil
1/2 c. lime juice or lemon juice
1 medium onion, chopped
1 tbsp. white vinegar
1/2 tsp. dry hot pepper (red pepper)
salt and pepper to taste

Clean scallops and put in a colander.  Boil a quart of water and pour over scallops. Drain.

Mix the onion, hot pepper, oregano, vinegar and olive oil in a glass container.   Add the scallops.  Add lime juice, salt and pepper.  Be sure the scallops are covered with the juice.

Let stand in the refrigerator for 24 hours.  Stir occasionally.  Serve on a bed of lettuce in little shells.  

Serves 6.

Joan Manfredo