BAY SCALLOP CEVICHE

Photo by Larry White

One of my favorite hot weather meals on the planet is scallop ceviche. It doesn't take long to put together and there's no cooking required, so you and your kitchen can stay nice and cool. It's also the perfect pairing with an ice cold Mexican style beer. I like to kick the spice level up on my ceviches a little bit with some chipotle in adobo. It adds just a pinch of heat and smokiness which really gives the dish even more depth of flavor. Serve with crispy tortilla chips, tostadas or plantain chips and you can't go wrong.

INGREDIENTS

• 1 pound fresh bay scallops or diver scallops quartered

• 1 cup fresh lime juice

• 1/2 cup fresh orange juice

• 2 cups cherry tomatoes quartered

• 1 small red onion thinly sliced

• 1 jalapeno seeded and minced

• 1/3 cup fresh cilantro chopped (plus more for garnish)

• 2 tablespoons capers

• 1 tablespoon olive oil

• 1/2 teaspoon good fish sauce (optional)

• 1 tablespoon chipotle adobo sauce (optional)

• 1 avocado seeded, peeled and diced

DIRECTIONS

1. Place all of the ingredients except the avocado in a non-reactive container and mix well. Cover and place the mixture in the refrigerator 1 hour. Gently stir the mixture, cover and let sit in the refrigerator for 1 more hour. Garnish with avocado and fresh cilantro.

2. You can let the ceviche sit in its juices in the refrigerator for up to 4 hours total. If you plan to eat it after 4 hour, drain the juices from the ceviche so that it doesn't compromise the flavor or texture.

Cooks Tips: If you like a firmer textured scallop, blanch them in slow simmering water for 30 seconds before starting the recipe. You are not looking to cook them all the way through.