If you can get live scallops still in their shells at the market, you will find that they make this dish even more delicious.
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe Coursehors d'oeuvre, tapas/small plates
Dietary Considerationhors d'oeuvre, tapas/small plates
Taste and Texturecrunchy, hot & spicy, juicy, light, sharp
- 1¼ pounds very fresh scallops
- 1 cup lime juice (about 8 limes)
- 1 tomato
- 1 small red onion, finely chopped
- 2 jalapeño or serrano chilies, thinly sliced
- 6 to 8 sprigs cilantro, chopped, plus more for garnish
- 1 head romaine lettuce
- 1 avocado
- Lime wedges
Slice the scallops horizontally into 2 or 3 disks about ¼ inch thick. Cut the disks into ¼-inch sticks and the sticks into ¼-inch dice. Put the diced scallops in a nonreactive dish and season well with salt. Cover with ¾ cup lime juice and refrigerate for 2 hours, until the lime juice has “cooked” the scallops. Meanwhile, peel and seed the tomato and cut into ¼-inch dice.
When the scallops are cooked, drain off and discard the lime juice. Add the diced tomato, chopped onion, sliced chilies, chopped cilantro, and remaining ¼ cup lime juice. Marinate, refrigerated, for a couple of hours. To serve, wash and dry the prettiest romaine leaves, make a nest with them, and arrange the ceviche over it. Garnish with slices of avocado, cilantro sprigs, and lime wedges. Serve with tortilla chips.
2002 Alice Waters