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Abalone Ceviche

Makes 16 servings

meal type: Appetizer

technique: No Cook



1 pound abalone steaks 6 tablespoons fresh lime juice 2 tablespoons safflower oil 1/4 cup green chili sauce 1/2 teaspoon salt 1/4 teaspoon pepper 1 clove garlic, minced 1/2 teaspoon sugar 3 drops Tabasco sauce 1 lime, thinly sliced fresh coriander sprigs

Pound abalone lightly, then slice into thin strips about 1 inch wide and 1-1/2 inches long. Place in a small glass bowl. Mix together lime juice, oil, chili sauce, salt, pepper, garlic, sugar, and Tabasco sauce. Pour this mixture over abalone and mix well. Cover and chill about 4 hours or overnight. At serving time, spoon into an abalone shell or scallop shells and garnish with lime and coriander