WINTER TREAT: SCALLOP CEVICHE

Recipe courtesy of Tom Gatch, author of Hooked on Baja

November 10, 2010 (San Diego) -- During the winter months, there always seem to be an abundance of those tasty little bay scallops on the market. While they are a bit too small to cook individually, bay scallops are generally used effectively in appetizers, pastas and perhaps most deliciously, in Mexican-style ceviche. Here’s a simple recipe that is bound to get your guests smacking their lips!

Ingredients:

 1 lb Bay Scallops (from the shell or freshly defrosted)
 4 Fresh Limes
 1 Fresh Lemon
 1/2 medium Red Bell Pepper, Fine Diced
 1 medium Red Onion, Finely Diced
 2 Serrano (hot) or Jalapeño (milder) Chilis; seeded and minced
 2 Cloves Garlic, finely minced
 1/4 Cup Chopped Fresh Coriander
 3 Tbls. Olive Oil, Extra Virgin
 1 big pinch of whole, dried oregano, freshly crushed
 Salt to taste

Method:

Cut zest from 1 of the limes and lemon in long strips. Squeeze 1/2 cup lime juice and 1/4 cup lemon juice. Combine citrus juice and zest, scallops, peppers, onion, chile, garlic, coriander, oregano and oil in a mixing bowl. Marinate at room temperature, stirring occasionally, for 1 hour. Refrigerate covered for 1 hour. Remove zest from ceviche and season to taste with salt, if needed. Garnish with julienned lime zest.

Enjoy with crunchy tortilla chips and your favorite beverage!