The social network that celebrates Latin food
Melt in your mouth! It is the best way I can describe this ceviche with sea scallops, avocado, and nectarines. The most wonderful part, besides being so tasty, is that is cooks in 20 minutes, yes 20 minutes! You could say a big part of my life revolves around cooking - even while I walk on my treadmill, the cooking channel is on! It makes the walk, well not so boring, plus I always learn something new! One of the chefs on one morning made a version of this dish, but very simple with just plums and scallops. And of course, me being me, I had to make it my own by adding in the things that I love: tomatoes, chile, cilantro, onions, all of the usual suspects. To keep with the original, I added nectarine, still firm and slightly sweet. It was perfect! This is a quick, tasty, and light appetizer a small dinner party or dinner for two!
Yields 6 servings for an appetizer.
12 ounces sea scallops
2 Roma tomatoes, deseeded and diced
1 small red onion, sliced into thin strips
1 small poblano pepper, finely diced
1 to 2 serranos, minced
1 large nectarine, slightly soft, but still firm, diced
1/3 cup chopped cilantro
1 large avocado, diced
Juice of 1 lemon
Juice of 6 to 8 key limes
1 tablespoon chile limon powder
Salt to taste
1. Lay the scallops on a plate and with a couple of paper towels press down gently to remove excess moisture. Cut into quarters and transfer to bowl, set aside. In a large glass bowl, add the red onions and all of the juice from both the lemons and limes. Add the scallops to onions and stir gently.
2. While the scallops cook and onions marinate, prep the rest of the ingredients, leaving the avocado for last. Add ingredients to bowl and you chop, but wait to mix in until done with all chopping. Season with salt to taste. Stir well to combine. The scallops only take 20 minutes to cook in the citrus juices. Fold in the avocado, serve with saltine crackers or tortilla chips.
Note: If you do not like nectarines, you could add mango instead. If you want to combine other seafood, I would suggest poaching the shrimp or fish in salted water for just a few minutes, cool completely then fold into the prepared ceviche.
Other recipes by Sonia:
Mexican Red Rice
Roasted Tomatillo-Habanero Salsa
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
Save this recipe to your HK profile by clicking on the Favorite button below!