Saturday, June 6, 2009

Scallop ceviche

Watching the NBA playoffs on TV this weekend? Here's a snack I enjoy eating in front of the tube.

My local Whole Foods has a big tub of frozen bay scallops, you know- the little tiny ones. Buy a pound or so and thaw them in the refrig. Once thawed and drained, juice enough lemons or limes to cover the scallops with liquid and put them back in the fridge for an hour or so. Meanwhile, juice a few more lemons or limes and mix up in another bowl with some diced jalapenos or serranos, diced tomatoes, diced cucumber and sliced avocado. You can add diced onion or even tropical fruits, but I like it without. When the scallops are done marinating and are "cooked through" by the acid, drain them and add them to the mix. Salt or not as you prefer and throw some chopped cilantro on top.

If you are wary of raw seafood, you can cook the scallops in a pan and add them to the other ingredients. Sometimes I do this if I am short on time. It still tastes di-no-mite!

Of course, the regular way to eat this delicious ceviche would be with some tortilla chips. You could add the mix atop a salad or use romaine leaves to scoop it up. Even jicama slices would work as "chips". I often just eat it with a fork! Enjoy!

photo of scallops: National Geographic

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