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Friday Foodie Feature | Ceviche with Scallops

Hello Friends and Happy Fri-Yay!

We may have just turned the corner with the warmer temps on the horizon. Once the seasons change from winter to Spring and then to Summer, there are two things that are forefront in my mind – eating light and vacation.

Eating light while on vacation is great, but when that’s not possible, I try to make the best of it with foods that conjures up the places that I would rather be.

Today’s Friday Foodie Feature is Ceviche

 Ceviche with Bay Scallops

There’s something about mixing lime juice, fish and cilantro that reminds me of either a Conch Salad from the Bahamas or Ceviche from Mexico.  Conch is giant sea snail, which I can’t get in Middletown, but like ceviche it can also be made with scallops.  

This cold appetizer is a great way for me to start a vacation even if it’s only a mental one, and if I add a cold beer…everything is right in the world!

Ingredients:

  • 1 lb fresh bay scallops – diced into quarters
  • 6 limes or bottled lime juice
  • 1 jalapeno pepper – diced
  • 1/2 green pepper – diced
  • 1 Avocado – diced
  • 1/2 cup onions – diced
  • 1/2 cup cherry tomatoes – halved
  • 2 tbsp orange juice
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 cup cilantro – chopped

  Ceviche ingredients

Dice the bay scallops into quarters, then place them into a bowl.  Pour in enough lime juice to cover them all.  Put plastic wrap around bowl, pressing down to ensure that all the scallops are covered and refrigerate for at least 3 hours.

Scallops cooked in lime juice

While the scallops are marinating or “cooking” in the lime juice prepare the other ingredients.

Ceviche ingredients

  diced veggies

 

Remove scallops from refrigerator and bowl, do not rinse.

scallops should be firm to the touch

The scallops should be white and firm to the touch.

Drain but do not rinse then add other ingredients

Drain scallops and add other ingredients, stirring to mix well

mixed ceviche

Ceviche can also be made with any other firm fleshed fish, ie, red snapper but use the freshest fish possible and make in the same day of purchase.

Serve with Tortilla Chips and Enjoy

What foods reminds you of a Spring or Summer vacation?  Come back at 6:00 p.m. and share it at the

Weekend Wind-Down Party!

Stay Blessed ~ No Stress in 2014!

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