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	<title>Cucumbersome &#187; orange ceviche</title>
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		<title>Scallop Ceviche</title>
		<link>http://www.cucumbersome.com/scallop-ceviche/</link>
		<comments>http://www.cucumbersome.com/scallop-ceviche/#comments</comments>
		<pubDate>Mon, 08 Jun 2009 17:04:19 +0000</pubDate>
		<dc:creator>britt</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[orange ceviche]]></category>
		<category><![CDATA[scallop ceviche]]></category>

		<guid isPermaLink="false">http://www.cucumbersome.com/?p=765</guid>
		<description><![CDATA[On Friday night we had such a delicious scallop ceviche that I just have to share. It was my first time making it, but I&#8217;ve had it many times before. Sometimes I find that the lime in ceviche is overpowering, so I used the juice of one orange along with two limes. It was much [...]]]></description>
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On Friday night we had such a delicious scallop ceviche that I just have to share. It was my first time making it, but I&#8217;ve had it many times before. Sometimes I find that the lime in ceviche is overpowering, so I used the juice of one orange along with two limes. It was much more mellow, but still so fresh. I threw in some ripe mango, chile peppers and fresh cilantro. The scallops were sliced as thin as I could, so they &#8220;cooked&#8221; very quickly. It only sat for about ten minutes. We ate it with slices of toasted baguette and thin slices of avocado. So good. And I didn&#8217;t even have to turn on the stove or oven in our hot, hot apartment.<br />
I got the idea from <a href="http://www.nytimes.com/2007/07/18/dining/18mini.html">this list</a> of 101 meals that can be made in ten minutes, which is a must-read. These are my kind of recipes &#8211; given in one sentence. Sometimes I just want the idea behind the dish, not exact quantities and timing, and these are really fantastic ideas. </p>
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