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!