Scallops Seviche (Ceviche)

I’ve been thinking about fish as spring approaches with particular attention to certain fish I avoid in the winter. I have known many commercial fishermen and am familiar with the difficult work they pursue in all kinds of weather. I don’t eat scallops often during the winter months simply because I know how tough the Atlantic can be in winter months. Scallops are something I can wait to enjoy in the Spring.

Here’s a scallop dish that is a great appetizer on a warm Spring day or as a luncheon dish served in the garden on a sunny Spring afternoon

The Seviche recipe we used for years was from Craig Claiborn’s NY Time’s Cook Book.
Moving to the West introduced us to some variety in the preparation that we especially enjoy

Scallop Seviche Mexican

Ingredients:

1 pound sea scallops chopped coarsely
Juice from 4 or 5 limes
2 tomatoes peeled, seeded, diced
1 cup finely chopped green onion
1 ripe avocado peeled and diced
¼ cup minced cilantro
2 tablespoons green chiles seeded & minced(optional)

Preparation:

Place scallops in a glass bowl
Cover with lime juice
Cover bowl and place in refrigerator for two hours till scallops become opaque
Drain and mix scallops with tomatoes, onion and avocado
Season with salt and cilantro to taste

Service:
Line small plates with lettuce and top with scallop mixture

Note: This dish can be prepared using a firm white fish instead of the scallops
The glass bowl is something we have always used and I am not completely sure why. Something to do with the acid of the limes-- it works well in the glass bowl so we continue to use it.