My uncle Leo (um Seinfeld anyone) asked me to make ceviche. So, here is a simple and tasty rendition made with scallops.
It’s a great dish to have in spring or summer with a Mexican beer or white wine, and it’s easy to make.
Salt (to taste)
Pepper (to taste)
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Start by chopping your peppers and onions (julienned), then peel a clove of garlic and smash it a bit. The point of smashing the garlic is to release flavor, but try to keep it relatively intact so that it doesn’t overpower the fish.
Next, slice several large scallops moderately thin. Then, add everything to a bowl, along with the juice of several limes (about 4-5 limes for 3-4 large, sliced scallops), and chopped cilantro. Season with a bit of salt and pepper, and allow to marinate for 45 minutes to 1 hour in the refrigerator (it can also go a bit longer if you like…the scallops will hold up).
When the fish is ready (it will firm up as if it had been cooked), season with finishing salt, cracked pepper, and add a bit of olive oil to balance the acidity if needed.