Clean the scallions and cut them crosswise into pieces about 2, 5 cm long. Mix the lime juice with the same mass of water. Preheat the oven to 200 degrees.
Heat the oil in a large frying pan, lightly fry the onion pieces in it, pour lime water and add pepper, salt, angostura and tabasco. Roast the bell pepper on aluminum foil in the oven until the skin blisters. Cool under a damp kitchen towel. Peel off the skin and remove the stem and seeds.
Cut the bell pepper flesh into lozenges, cut lime slices in half and add both to the scallions form.
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