The reason I was getting the scallops this weekend though was to make scallop ceviche. Ceviche is a popular Latin American appetizer of seafood cured in lime juice. The scallops will be only partially cooked, so make sure you buy them from a reputable source. You can dress this dish up by serving in it martini glasses, or just set a big colorful bowl in front of your guests and serve your scallops family style. The tart, sweet, and spicy notes make it a perfect match for a Riesling. On a hot summer day, there is nothing better than a bowl of cool scallops pillowy soft and sweet.
Serves 4-6 as the first course
3/4 Lb scallops
2/3 cup fresh lime juice (from 4-5 limes)
2/3 cup fresh orange juice (from 1-2 oranges)
1 jalapeño pepper, seeded, and very finely minced
1/2 large red onion, very thinly sliced
1 mango, peeled and diced
6 medium radishes, very thinly sliced (use a mandolin if you have one)
1/4 cup minced cilantro or mint
1 1/2 tsp kosher salt
- Remove the tough muscle from the sides of the scallops. Slice scallops horizontally into 1/3 inch thick circles.
- In a large non-reactive (glass or stainless steal) bowl, combine scallops, lime juice, orange juice, jalapeño, onions, mango, radishes, cilantro, and salt. Mix well.
- Cover and refrigerate for 2 hours stirring half way through. Taste and add more salt if needed. Serve within 24 hours.