Something Mexican for Your Main Saturday Beefcake Meal

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Isthmian-Style Scallop Ceviche

Ivy Stark
Dos Caminos
4 to 6 servings




Ingredients:
1 pound sea scallops
1 cup lime juice, plus juice of 1 lime
2 tablespoons flavorless oil, such as canola or grapeseed
Juice of 1 orange
Juice of 1 grapefruit
2 habanero chiles, seeded and thinly sliced
1 tablespoon thinly sliced scallions
1 tablespoon chopped cilantro leaf
1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons Maggi seasoning sauce
1 teaspoon rice vinegar
Salt to taste




Method:
Slice scallops crosswise into 1/8-inch thick slices. Place scallop slices in glass or porcelain dish and pour 1 cup lime juice over them. Refrigerate 30 minutes. (Don't marinate too long—the scallops will toughen.)




Drain the scallops and and toss with oil, juice of 1 lime, orange juice, grapefruit juice, habanero chiles, scallions, cilantro, ginger, Maggi sauce, and vinegar. Season with salt to taste.

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