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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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When I developed this recipe, there were many arguments among the tasters, otherwise known as my friends, about whether or not it was too spicy. Some people liked the kick and others did not. I like it spicy, but if you want less heat, lay off the chiles: use one chile instead of two. Serve the ceviche with tortilla chips for a play on texture. I recommend using aquacultured bay scallops for this dish as they are grown and harvested sustainably. Bay scallops are in season from October to January. It's also perfectly acceptable to buy frozen scallops and defrost them; the dish will be just as successful. Ingredients:
1 pound bay scallops, quartered |
1 cup (about 12 whole) cherry tomatoes, roughly chopped |
2 green or red serrano chiles, 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) |
1 cup fresh orange juice |
1/3 cup fresh lemon juice |
1/3 cup fresh lime juice |
salt to taste |
3 tablespoons finely shredded unsweetened coconut flakes |
Directions:
1. 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. 2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.
3. Cooks note: Just what is a nonreactive bowl anyway? A nonreactive bowl is made from a nonreactive material, such as glaze-free ceramics, glass, stainless steel, or plastic (but we are trying to retire our plastics, right, unless made from recycled plastic). Reactive materials are aluminum and unlined copper, which react to foods with high acid content, like tomatoes. Have you ever wrapped a tomato in aluminum foil and looked it at the next day? The acid burns right through the aluminum, which gives the tomato a metallic taste. (It's best not to try leaving tomatoes in one of your good copper bowls.)
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