Rural Intelligence: The Online Magazine for Eastern New York, Western Connecticut and the Southern Berkshires
Tuesday, July 17, 2018
Search Archives:
Newsletters Signup
Close it
Get The New App!

Newsletters Signup
Close it

RI Archives: Food

View past Recipe articles.

View all past Food articles.

RI on Facebook    RI on Instagram       

Guido's Marketplace




Hancock shaker - FFT

[See more Recipe articles]

Recipe: Spicy Scallop Ceviche

This is more of an appetizer than an entree, but served with a salad or another side it makes a great dinner, and it’s perfect for these dog days of summer. It’s bright tasting and cool, and there’s no need to turn on your oven. Scallops can be subbed out for shrimp or ahi tuna if you prefer. —Audrey Leary, Blackberry River Baking Co.

Spicy Scallop Ceviche

3/4 lb fresh bay scallops
1 peach
1 jalepeño
1 red onion
1 cup cherry tomatoes
1 avocado
1 lime
Salt to taste
Tortilla or plantain chips, for serving

Dice all fruit and veggies into small cubes; reserve the lime. (Scrape the cherry tomatoes of their seeds and juice, as much as possible.)

Place them in a bowl and cut the lime in half and squeeze all its juice over the diced veggies.

Cut the scallops into small cubes and add to the mixture; mix well, ensuring that the scallops are covered with lime juice. Add salt and cover; refrigerate for at least two hours. The scallops will go from being a kind of translucent beige to a very opaque white when ready. Serve with chips.

Enjoy this post? Share it with others.

Posted by Lisa Green on 08/08/16 at 06:02 PM • Permalink