Author Notes: I guess in one sense, ceviche was the first "raw" food I ever had, like eight gazillion years ago. I've enjoyed many variations of it since then - what's not to love about perfectly fresh bay scallops? - and this is an assemblage of what we had on hand this week. And once we started talking lime and cilantro, we naturally starting thinking "tequila!" —wssmom
1 pound perfectly fresh bay scallops, or sea scallops, quartered
1/2 cup fresh lime juice
1 shot tequila
1-2 Ataulfo mangoes, cut in small dice (should be about 1/2 the amount of scallops)
1 biggish red onion, cut in small dice
handful fresh cilantro leaves
Himalayan sea salt (or other salt, for garnish)
lime wheels, for garnish
- First, sample the teuila to ensure it is of a fine quality. Then, in a non-reactive bowl, pour the lime juice and the tequila over the scallops, cover, and let hang out in the refrigerator for an hour or so.
- If you have them, get four large large or six medium Martini glasses and wet the rims and dip in pink salt. This is not necessary but it's kinda cool. You can use any kind of salt, or none at all, and you can also use little glass cups or any other suitable container. Or even serve it in a biggish pretty bowl.
- Drain the scallops and refrain from sampling the marinade. In a bowl, stir together the scallops, the mangoes, and the onion along with most of the cilantro.
- If using Martini glasses, divide amongst, sprinkle with the remaining cilantro and garnish with a lime wheel.
- This recipe was entered in the contest for Your Best Dish in the Raw