Scallop Ceviche

Today’s recipe for Scallop Ceviche (also spelled Seviche or Cebiche) is one of my husband Jack’s longtime favorite dishes! Jack first had ceviche many years ago while visiting Mexico where he was served from a food cart right on the beach at the resort where he was vacationing. That version was wrapped in a tortilla with a delicious hot sauce.

It was love at first bite for Jack back then – and he’s been eating ceviche ever since! If you’ve never tried ceviche – and you love fresh seafood – you really must try this recipe! Ceviche is fresh seafood that is essentially ‘cooked’ as it marinates in citrus juices such as lemon or lime juice, and it’s usually seasoned with a touch of hot pepper and other seasonings. It’s very popular in Central and South America coastal areas, and ceviche’s popularity is growing – we often see it on the menu here in the Boston area. It’s a really wonderful and different way to enjoy fresh seafood and a perfect, light summertime dish!

Typically served as an appetizer, our version is Scallop Ceviche – but you can also make this dish with other kinds of fresh fish such as shrimp, squid, octopus, halibut, sea bass or red snapper. In our recipe, the scallops are marinated in lime juice which both cooks and flavors the scallops. Then we tossed the scallops with scallions, diced red onion, chopped plum tomatoes, jalapeno peppers and cilantro and other seasonings. A final splash of orange juice gently sweetened and softened the flavors of this wonderful scallop ceviche!

A word of caution on eating raw fish – like preparing sushi, it would be best to use fish (in this case, scallops) that are frozen or blast frozen, just to be safe. Blast frozen fish and sushi grade fish have been frozen at a certain temperature for a certain amount of time to kill any parasites that might be in the flesh of the fish. You can ask for advice at your local fish market, or you can also check the labeling of fish that is sold in the freezer section at your market to ensure that you are purchasing seafood that is blast frozen and completely safe to eat in a ceviche.

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Scallop Ceviche

A wonderful recipe for Scallop Ceviche – plus information on how to safely select fish for this dish.

Yield: 4 servings 1x

Prep: 8 hoursTotal: 8 hours

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Ingredients

• 1 pound thawed sea scallops, muscle removed cut into quarters
• 1 cup fresh squeezed lime juice
• 6 scallions diced or 1/2 cup finely diced red onion
• 3 ripe plum tomatoes, seeded and finely chopped
• 1 to 2 jalapeno or serano peppers, seeded and finely minced (your preference depending on how hot you like your peppers!)
• 3 tablespoons minced fresh cilantro
• 1/2 teaspoon ground coriander
• 2 tablespoons orange juice
• Greens such as rocket or arugula

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Instructions

1. Place scallops and lime juice in a container with a lid and refrigerate for six to eight hours. Stir once after three hours.
2. Drain the lime juice from the scallops and place the scallops in a medium bowl. Add all other ingredients and stir.
3. Let the scallop mixture sit in the refrigerator for at least 30 minutes to blend flavors.
4. After 30 minutes, remove from the refrigerator and serve as an appetizer with your favorite greens such as rocket or arugula.

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© Author: A Family Feast

Cuisine: Mexican Method: Uncooked

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