Scallop Ceviche

One of my all time favorite appetizers or snacks has to be a deliciously chilled Scallop Ceviche.  There are many varying recipes available, but as far as I am concerned, it is simply Pico de Gallo with lime cured scallop.  You can substitute any white firm fish or seafood such as ahi, albacore, or shrimp,  yet the mild yet distinctive flavor and texture of the scallop makes it a perfect choice.  Here is one interesting recipe that calls for Tequila and red peppers, both fitting additions, though I have also seen avocado added as well.  The best part is that you can cater to your own tastes when you start to learn how to prepare old favorites at home.

-Any time you are preparing or eating raw fish or seafood, know the risks and consult a physician if needed.

Prep Time: 5 Hours (by far mostly inactive)
Cooking Time:  none
Yield:  2-3 Servings
Ingredients:
-1 Lb Small Scallops
-Juice of 6-7 Limes, or enough to cover scallops
-1 Red Bell Pepper, chopped
-1 Small Red Onion, chopped
-Jalapeño Pepper, to taste (I used ¼ of one, seeded and diced)
-Small Handful of Fresh Cilantro, chopped
-1 Tbsp Olive Oil
-½ Tsp Sea Salt
-Ground Black Pepper, to taste
-2 Tbsp Tequila

In a medium bowl, combine scallops and lime juice.  Cover and refrigerate for 4 hours or overnight.  When finished, drain off most of the lime juice (you’ll instinctively know how much to leave in the bowl, but only a little) and stir in bell pepper, onion, and cilantro.  In a small bowl, combine olive oil, sea salt, black pepper and tequila.  Pour over scallop mixture, mix well, and refrigerate for at least another hour.  Serve.


Now that I have my ceviche curing, What should I drink with this dish?


With ceviche, I usually like to enjoy my favorite mexican beer (usually a combination of which is closest and coldest.)  If you are having some good friends over for a nice dinner party or want to arrive to the pot luck with perfectly paired beverage and beer is not your thing, try a citrusy Sauvignon Blanc. If you need a suggestion, Niner Wine Estates  Sauvignon Blanc offered for $17 could go really well with a light and refreshing dish like Scallop Ceviche.