Ceviche is a Peruvian style of “cooking” seafood in citrus juice that probably started on the beach when fishermen cut up their fresh catch and squirted lime juice over it.
You needn’t confine yourself to sea scallops — bay scallops work well, too, as do tuna and salmon. Just be sure to use extremely fresh scallops, and marinate them at least 30 minutes (for a “rarer” ceviche) and up to 3 hours (for one that is “fully cooked”), keeping the ceviche in the refrigerator until ready to serve. You can present it in a bowl with tortilla or plantain chips for a casual party, on a small bed of watercress or baby arugula for an appetizer, or in a stemmed martini or champagne glass for a special occasion such as New Year’s Eve.
- 1 tablespoon chopped scallion greens
- 1 garlic clove minced
- 1 tablespoon chopped cilantro
- ½ yellow bell pepper seeded, small dice
- ½ red bell pepper seeded, small dice
- 2 teaspoons minced fresh jalapeño
- ¼ teaspoon sea salt
- 1 ½-inch piece fresh ginger, peeled and chopped
- Juice of 2 limes
- 1 tablespoon grapeseed oil
- 1 pound sea scallops diced (if substituting bay scallops, just slice them in half)
- In a bowl, combine the scallions, garlic, cilantro, bell peppers, jalapeno, salt, ginger, lime juice, and oil.
- Add the scallops to the bowl and toss gently, coating with the marinade.
- Cover with plastic wrap and refrigerate, stirring occasionally, for 30 minutes (for a “rarer” cevichto 3 hours (for one that is “fully cooked”), keeping the ceviche in the refrigerator until ready to serve.
- Sprinkle with salt and pepper to taste and serve.