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A Recipe from Our Cookbook: Scallop Ceviche

July 8, 2010

Fresh, sweet, beautiful little bay scallops.

Michael affectionately calls Long Island bay scallops “little guys” in Welcome to Michael’s because they’re so tiny and tasty! Ceviche is a Latin American method of “cooking” raw seafood in an acidic liquid, usually citrus juice, along with herbs, chilies, and onion for their aroma and flavor; the acid turns the protein firm and opaque, just as heat would. But because the seafood is not heated, it’s important that it be of the highest quality and very clean. Serve this with margaritas at your next party and we’re sure your guests will go wild.

Long Island Bay Scallop Ceviche with Walla Walla Onion, Cilantro, and Lime

Serves 4

  • 1 pound tiny, fresh Long Island Bay scallops, trimmed of connective tissue
  • 1 Walla Walla onion or other sweet onion, peeled and diced
  • 1/2 teaspoon finely diced fresh green chili (such as serrano or jalapeño) or to taste
  • 1/2 cup fresh lime juice
  • Sea salt
  • Freshly ground black pepper
  • 1/4 cup chopped fresh cilantro

In a nonreactive container such as a glass mixing bowl, combine the scallops, onion, and chili with the lime juice, tossing to coat. Cover and refrigerate for 15 minutes.

Remove from the refrigerator. Uncover and season to taste with salt and pepper. Toss in the cilantro and serve in small bowls, on toothpicks, or in clean scallop shells. Enjoy with a margarita!

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