The Recipes

Scallop Ceviche

Don't you hate it when you go to a restaurant and are immediately attracted to a particular dish or ingredient, then end immensely disappointed in what they bring you?  I feel like whenever I am excited to indulge in a burger, it comes out well done (blech) when I've ordered it medium rare.  Any time I order salmon, it's either under- or over-cooked.  Catalogue these as reasons to stay home as opposed to going to mediocre restaurants!  

Ceviche is one of my favorite things, and inevitably, it falls into the disappointment category.  Eat on, dear reader, because this is good stuff.  It will give you enough to taste a few bites as seen in the pic, and a healthy 
amount to put on top of a salad (I recommend adding sliced mango), or scooping up with chips.

Scallop Ceviche


- 3 scallops, finely diced
- 1/4 red onion, diced
- 1 garlic clove, minced
- 1 1/2 limes, juiced
- 1 roma tomato, diced
- 1 jalapeno, ribs and seeds removed, then diced
- 1-in. piece of jicama, diced
- handful of cilantro, chopped
- a few dashes of hot sauce
- a drizzle of olive oil
- salt
- pepper

Chop all ingredients.  Take a bit of care, as this is an uncooked dish and it's all about clean and precise knife work.  Mix them all together, taking care to coat all of the scallops with the lime juice.  The scallops will appear cooked through the process of marinating in the citrus juices.