To me ceviche hollers SUMMER at the top of it's lungs - fresh and bright with lime and herbs, and great with a beer ... scallops have a softer texture than a fish or shrimp ceviche, so I like to eat this with blue corn tortilla chips .... —aargersi
limes (depends how juicy they are)
cup diced red onion
diced tomato (I had a combo of heatwave, green zebra and sungold)
large avocado - perfectly ripe and diced
jalapeno or serrano pepper - optional if you are a heat seeker like myself
Did you do it? Are you nekkid? GOTCHA!!! Put them back on. You don't want lime juice on your tender bits.
Rinse the scallops in cold water then pat them dry. Put them in a non reactive container (I use a pyrex measuring cup) and squeeze enough lime juice over to cover them (in my case this took 2.5 limes) stir and stick in the fridge.
Put the diced onions in another container and cover with cold water. Put these in the fridge too. This takes the sharp onion bite away and leaves you with something crunchy and sweet and wonderful.
After an hour stir the scallops and then back in the fridge. We are lookig for a scallop that is white through and looks cooked ... mine took about 2 hours but that will depend on the size.
When the scallops are done, drain the lime juice off. Drain the onions too, and pat them dry. Mix those two together with a pinch of salt. Add the avocado and tomato, optional peppers and squeeze half a lime in. Taste for salt. Tear some cilantro leaves in (I am generous here) and stir.
Take your clothes back OFF put your swimsuit ON, grab a beer and some chips and go outside to enjoy!!!!
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect