One of my favorite Latin American traditional dish is Ceviche ! Many people can turn off by the idea that Ceviche is only cook by lime juice. There are many variations of this classic recipe. Some use seafood, fish or combination of both.
This dish is surprisingly fresh and tasty. It reminds me to a long time a go trip to Cancun, Mexico and had this dish for the first time. The taste and smell has the ocean breeze ambiance to it.
I was surprised by how easy to make this dish. This is my first attempt making this super easy classic 'Scallop Ceviche' and I love it ! I love the combination taste of, lime, cilantro, sweet mango mixed with a little spice of Mexican chillies. Especially after being refrigerated for hours; it is just an instant breeze in a hot summer day.
It can be served as appetizer or main course. Here I had it as main course because it's good and healthy for my diet meal plan.
Recipe
SCALLOP CEVICHE
~ 1/2 lb bay scallops (or sea scallops, cut into 1/4"-thick rounds)
~ 3 Tbsp fine shopped red onion
~ 1 Jalapeno chile pepper, seeded and finely chopped
~ Juice of 4 limes
~ Pinch of salt
~ 1/2 cup roughly chopped cilantro
~ 1 small mango, peeled, pitted and chopped
1. Combine scallops, onion, chile pepper and lime juice in medium glass bowl. Cover and refrigerate at least 1 hour.
2. Remove scallops from refrigerator. Drain marinade and discard. Toss with cilantro and mango. Divide among 4 glasses and serve topped with corn relish, if desired.
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Thank you for reading !
