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
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!
- 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
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.
While the scallops are marinating or “cooking” in the lime juice prepare the other ingredients.
Remove scallops from refrigerator and bowl, do not rinse.
The scallops should be white and firm to the touch.
Drain scallops and add other ingredients, stirring to mix well
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.