Hey, Foodies! Happy Friday!
Today I’m sharing my recipe for Scallop Ceviche which is quick, easy, and uses only 5 ingredients. I could eat this every day and be happy.
I love scallops, and I’ll be honest here – I think they taste best raw, but my husband . . . won’t even try it. Not happening. I’m a sashimi girl and he’s a tempura guy, but we both love this recipe, which makes it a perfect compromise.
Ceviche is the Peruvian method of curing or ‘cooking’ seafood by marinating it in citrus juice. The citric acid actually changes the proteins in the fish, turning the flesh firm and opaque, similar to the way heat does. There’s a great article on the process over at Chowhound.
There are endless variations on ingredients, marinating times, spices, etc. – it’s not uncommon to add bell peppers, hot peppers like jalapenos or habaneros, and tomatoes -you can also use different types of fish, shrimp, and even octopus! But I prefer to keep it simple.
I’d like to note that while this recipe is gluten free and paleo friendly, people with certain health conditions shouldn’t try it. If you can’t eat sushi or raw oysters, then, unfortunately, this recipe probably isn’t for you.
Also, you want to find dry packed scallops. This means that there are no chemical additives, unlike wet packed scallops. The flavor is better, and you know exactly what you’re eating.
This recipes makes an appetizer or side dish for 2 people.
6 large dry packed sea scallops
1 small red onion
1 handful of cilantro
Slice the scallops through the eqatorial middle to make them thinner, then cut into chunks. I usually cut a large scallop into 12 pieces.
Juice the first lime into your marinating dish. You’ll want one big enough to fit all of the ingredinents. (I used a measuring cup this time – this recipe makes about 2 cups when all the ingredients are added.) Add the scallops to the dish, then juice the second lime on top. Stir and refrigerate.
Different seafood requires different marinating times. I let this marinate for an hour and a half, stirring at least twice. After the scallops have been in the lime juice for an hour, chop the avocado, onion and cilantro. Add to the scallops, and stir to coat with the lime juice. Refridgerate for another 1/2 hour. Then serve! It’s really that easy!
Don’t be scared to play around with ingredients to tailor this recipe to your tastes and make it your own! If you try it, I’d love to hear what you think! And if you have your own ceviche recipe, I want to know what you’re doing so I can give it a try!
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