Summer is here! This is a colorful, vibrant, zesty and most importantly, easy dish to make for sunny days.
Ceviche, a Latin American dish typically made from fresh raw fish or seafood cured in fresh citrus juices has become very mainstream these days. Not only is it a relatively healthy dish, it is also quite easy to make as the “cooking” is all done with the citrus juice while allowing the dish to set in the refrigerator for a few hours. It’s the perfect dish to serve on a warm spring or summer day as it will keep you out of a hot kitchen.
This has become a staple dish when I entertain in the summer and sometimes even in the winter during the Christmas holiday season as it looks festive with the red tomatoes and green peppers and herbs.
I’ll serve it up in a large serving platter for everyone to dish out into bowls.It can be served up on tostada shells with slices of avocado and more lime juice drizzled on top, or as a fun party dish with nacho chips for scooping.
You can also serve it with nacho chips as a dip, top it off with avocado chunks and an extra squeeze of lime juice!
Here’s the simple recipe.
2 lbs. fresh scallops (I like to leave them whole, but you can chop them smaller if you’d like)
3 medium to large tomatoes, seeded & chopped
1 cup fresh lime juice
1 cup fresh cilantro, chopped
1 medium onion, chopped
1 small red bell pepper, chopped
2 jalapeno peppers, seeded & minced
2 cloves garlic, minced
4 limes cut into thin wedges
In a colander, rinse scallops with cold water; drain.
In a glass bowl, combine scallops, tomatoes, lime juice, cilantro, onion, red pepper, jalapeno peppers, and garlic; toss gently until scallops are coated with lime juice.
Cover and marinate in refrigerator for 5 hours, stirring periodically.
Spoon mixture into a large serving bown or individual serving bowls; garnish with lime wedges, avocado and parsley.