Mexican: Oaxacan Scallop Ceviche

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

(serves 3-4)

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