Ceviche (using scallops)

2 Pounds scallops
4 Cups water
2½ Cups fresh lime juice
1 Large onion
2 Tablespoons tamari or light soy sauce
2 Large cucumbers, peeled, seeded and cut into half moons.
1 Yellow pepper
1 Bunch fresh dill, chopped
Salt and pepper to taste

Combine water, lime juice, onion and soy sauce to make a marinade.

Add the scallops and refrigerate for about 6 hours.

Add the cucumbers, pepper, dill and salt & pepper and serve.

Makes 10 three ounce servings