Ceviche (Scallop)

1 lb. sea or bay scallops, (chop sea scallops into 1″ pieces)
1/3 cup lime juice
Zest and juice of 1 lemon
1 orange
2 tbsp. chopped cilantro
1 tbsp. chopped pepper (your choice but I prefer med hot peppers)
1/2 tsp. salt
1/4 cup chopped scallion or red onion slivered
Hot sauce (Sriracha or Kimchi juice are the bomb)  and or red chili pepper dried powder

Sometimes I use pepperoncini peppers because I love them. I cut them up with seeds sans stem.

1. Mix together scallops, lime juice, and lemon zest and juice in a bowl. Chill, stirring often, until scallops turn opaque, about 4-6 hours (depending on the size of the scallops or quicker if you pre cut them up in small pieces) up to 16 hours. They can get rubbery like if overcooked if you let them sit longer).

2. Cut 1 orange (or Star fruit or any acidic fruit) in half  (segment one half and juice the other). Add segments, juice, cilantro, pepper, salt, and onion to scallops and stir gently to combine. Serve cold with your favorite chip (tortilla etc) toast ends  or tostadas.

You can use any seafood in addition to the scallops* and many do for different variations of the dish. Often I will cut up fresh sockeye salmon, shrimp and or yellow tail \ bluefin tuna.

A Peruvian friend made this for me a few years back and I had to have the recipe. It has the consistency of sushi…mmmmm…

*As far as scallops, always buy the “Dry Packed”. These are the scallops that have not been soaked in the preservative, Sodium Tripolyphosphate.
Stay away from the “Wet Packed” or “Soaked” scallops because they taste like soap. As a matter of fact, Sodium Tripolyphosphate is an ingredients in laundry detergent. Dry packed scallops can be very expensive but a great option is to look for frozen scallops that are preservative free. They are very reasonably priced and taste as good as the fresh.