Monday, August 13, 2007


I made this recipe last week when it was too hot to think much less cook. Serve it with some tortilla chips and a salad with avocado or guacamole. I used scallops but you can put it any fish or seafood.


1 pound bay scallops (the small ones)
3 limes, juiced
1/2 lemon, juiced
1/2 small white onion, chopped
1/2 cucumber, peeled and chopped
1/2 large tomato, coarsely chopped
1 jalapeno pepper, chopped
1 handful of chopped cilantro
2 teaspoon olive oil
salt and black pepper to taste

In a large glass or ceramic bowl, gently toss scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche in refrigerator for a couple of hours or overnight. The citrus juices will "cook" the scallops. You can do this with shrimp and fish too.

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