Mexican: Oaxacan Scallop Ceviche

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 3-4)

Ceviche is a Latin American raw seafood dish that has been marinated in citrus juice. This centuries-old tradition of “cooking” seafood without heat originated in Peru, but is common all along the Pacific coast up to Mexico. Fish and shrimp ceviche are most common, but the first time I had the scallop version was in Oaxaca, the southernmost state of Mexico. Most ceviche is made with lime juice, onion, jalapeno peppers, and cilantro, but the Oaxacan version also had mangos, which adds a lovely sweet note to the flavor profile. Usually served as a cold appetizer, ceviche is deceptively simple to make, full of potent flavors, and a refreshing summer treat.

Ingredients:

• 12 oz raw sea scallops (fresh or frozen)
• 4 limes, juiced
• 2 cups Pico de Gallo (see master recipe)
• 1 tablespoons olive oil
• Juice of 1 orange
• 1½ teaspoons ginger paste
• 1 mango, peeled, seeded, diced
• 1 avocado, diced (optional)
• Salt to taste
• Green onions, thinly sliced (for garnish)
• Tortilla chips (El Milagro brand is a Midwest favorite)

Procedure:

1. Defrost frozen scallops in running cold water (if needed)
2. Slice scallops (about ⅛ inch slices), then add to glass container with lime juice
3. Cover, shake well, then marinate in refrigerator until “cooked” (the scallops will turn white when ready, about 1-2 hours) [tip: stir and flip the container every 30 minutes or so]
4. Drain marinade, transfer scallops to mixing bowl
5. Add Pico de Gallo, olive oil, orange juice, ginger paste, mangoes, and avocados; mix gently
6. Garnish with green onions and serve with tortilla chips

Note: leftovers can be stored in refrigerator in an air-tight container for several days