Sunday, July 22, 2012

Scallop Ceviche

It's hot. And humid. There's no way I'm turning on the stove or oven. Hence, scallop ceviche.

I can't give you exact amounts of the ingredients, but here's what you do: Chop up your scallops into ~1/2 inch pieces. Mince some red onion, chop tomatoes, cucumber, avocado and cilantro, and mince up as much chile as you like - I have some Peruvian aji chiles in the fridge, so I used those (the little orange bits in the picture). Mix everything together, and squeeze in a bunch of lime juice - you want the liquid to pool at the bottom of the bowl. Cover and chill for a few hours, until the scallops are "cooked". Salt to taste, and serve with chips.


Refreshing, crisp, light and delicious. I've also made ceviche with shrimp and red snapper, which is also delicious.

Stay cool out there, folks!

Stumble Upon Toolbar

No comments: