lautnusantara.com - Scallop ceviche is a delightful dish that involves marinating fresh scallops in citrus juices, typically lime or lemon, which "cooks" the scallops through a process called denaturation. Here's how you can make scallop ceviche:

Ingredients:

• 1/2 pound fresh scallops, cleaned and patted dry
• 3-4 limes or lemons, freshly squeezed (enough to cover the scallops)
• 1 small red onion, thinly sliced
• 1-2 jalapeño peppers, seeded and finely chopped (adjust to your preferred level of spiciness)
• 1/2 cup fresh cilantro, chopped
• Salt and pepper to taste
• Optional garnishes: avocado slices, microgreens, tortilla chips

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Instructions:

1. Start by removing the tough muscle from the side of each scallop if it's still attached. Cut the scallops into small, bite-sized pieces.
2. Place the scallop pieces in a bowl and pour the freshly squeezed lime or lemon juice over them. Make sure the scallops are fully submerged in the citrus juice. The acid from the citrus will "cook" the scallops by denaturing the proteins.
3. Cover the bowl with plastic wrap or a lid and refrigerate. Allow the scallops to marinate in the citrus juice for about 20-30 minutes. Stir occasionally to ensure even "cooking."
4. While the scallops are marinating, prepare the other ingredients. Thinly slice the red onion and finely chop the jalapeño peppers. Rinse the onion slices in cold water for a few minutes to reduce their sharpness.
5. Drain the marinated scallops in a colander, discarding the citrus juice. The scallops should appear opaque and firm, indicating that they are "cooked" by the acid.
6. In a serving bowl, combine the marinated scallops, sliced red onion, chopped jalapeño peppers, and fresh cilantro.
7. Gently toss the mixture together. Add salt and pepper to taste.
8. Allow the flavors to meld by refrigerating the ceviche for another 15-20 minutes before serving.
9. Serve the scallop ceviche in small bowls or on plates. You can garnish it with avocado slices, microgreens, or even serve it with tortilla chips for scooping.

Enjoy your refreshing and tangy scallop ceviche! Remember that ceviche is best enjoyed fresh and shortly after making it.

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