Monday, 7 April 2014

Scallops ceviche

The first time I made ceviche, I was amazed. I could actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white. The acid from the limes and lemons change the structure of the proteins in the fish, essentially “cooking” the fish without using heat. So if you can get hold of really fresh scallops this is a easy and yet incredibly tasty way to enjoy them: a real explosion of flavors (the herbs, the citrus, the chilly, the red onion) which will still allow you, though, to appreciate the taste of the scallops and their delicate texture.


1 pound bay scallops, quartered

1 cup (about 12 whole) cherry tomatoes or 2-3 Roma tomatoes, roughly chopped 

2 green or red Serrano chilies, seeded and minced (about 1/2 teaspoon) 
3/4 cup chopped fresh cilantro, plus additional for garnish
1 cup finely diced red onion (1/2 medium red onion)
3/4 cup finely chopped fresh oregano
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
Salt to taste


1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16. 
2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro. Serve with chips if desired.

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