Anyone who knows me just a little bit knows that I have a bit of an obsession with ceviche.
The great thing for me is the explosion of flavors you get. If you’re cooking fish, you have to treat it delicately, for the most part. Too much of anything, and you end up with…anything except fish.
But ceviche…Ceviche lets you create explosions of flavor, while still maintaining the deliciousness of the protein. Case in point: scallops.
Scallops are, by their nature, sweet and wonderful. Cooked in a little brown butter (or done Peruvian Style), they’re awesome. But in a ceviche, the sweetness sings through, while allowing you to explore other flavors. Usually, I stick with the colossal “diver scallops,” but for this recipe, I used bay scallops. I’m a fan. Best of all, because of the unctuousness of the scallops, this ceviche works even when the temperature drops into the 70s
A NOTE ON SCALLOPS. You can get dry or wet scallops. Wet scallops have chemicals added to make them pretty in the display case. They taste like metal. Dry scallops have color variations, and are tasty. If the store you’re buying from doesn’t know the difference, assume the worst and go elsewhere.
What You Need
- 1 lb DRY bay scallops (you want them bite-sized, so cut as necessary)
- 2 medium green tomatoes, small dice
- 2 tomatillos, small dice
- 1 jalapeño, deveined, brunoise
- 1/4 cup cilantro, chopped
- 2 medium shallots, brunoise
- 2 limes, supremed, with the segments cut into thirds
- 1 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 tsp salt
What To Do With It
Throw it in a non-reactive bowl and refrigerate about 6 hours, stirring every 2 hours. Serve with vihno verde. Yep, it’s that simple…and simply delicious!