SCALLOP CEVICHE
4 servings
Ceviche is raw shellfish or fish marinated in an acidic dressing. Though not technically cooked, the acid causes the shellfish to turn opaque and firm up.
Place in a medium bowl:
- 1 pound whole bay scallops or sea scallops, side “hinge” removed, above, cut into small chunks
Toss with:
- ¼ cup lemon juice
- ¼ cup lime juice
- 1 to 2 serrano peppers or fresh red Thai chiles, very thinly sliced
- (¼ medium red onion, sliced paper thin)
- ¼ teaspoon salt
Refrigerate, stirring occasionally, for at least 2 hours or overnight. Top with:
- Chopped cilantro
- Drizzle of extra-virgin olive oil
Serve with:
- Tostadas or tortilla chips
- Sliced avocado