Mexican Scallop Ceviche

5 from 1 vote

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: Mexican

Meat & Poultry: seafood

Servings:

Calories: 184kcal

1 ½ pounds scallops bay scallops whole; large sea scallops cut into thirds
1 cup finely minced red onion
1 cup finely diced ripe tomatoes roma or your best garden tomato; canned diced work in winter, drained well
⅓ cup minced cilantro plus more to garnish
3 tablespoons good olive oil
1 medium cucumber peeled and diced (optional; not in the Oaxaca original, but a good use of a Minnesota garden)
Salt and black pepper to taste
1 avocado sliced, to garnish
Tostadas to serve

Blend the charred habanero, charred garlic, and all three citrus juices until completely smooth. Taste it. It should be sour, smoky, and warmer than you think the finished dish will be; the scallops tame it.
2 habaneros, 3 garlic cloves, 1/2 cup fresh orange juice, 1/4 cup fresh grapefruit juice, 3/4 cup fresh lime juice
Place the scallops in a glass or ceramic bowl and pour the blended liquid over them, making sure every piece is submerged. Press plastic wrap onto the surface and refrigerate 20 minutes. The scallops are done when opaque through.
1 1/2 pounds scallops
While the scallops cure, combine the red onion, tomatoes, cilantro, olive oil, and cucumber if using in a second bowl. Set aside.
1 cup finely minced red onion, 1 cup finely diced ripe tomatoes, 1/3 cup minced cilantro, 3 tablespoons good olive oil, 1 medium cucumber
Strain the scallops, reserving the curing liquid. Fold the scallops into the vegetable bowl, season with salt and pepper, and add back curing liquid a spoonful at a time until the ceviche is as sharp as you like it. Wet or dry is a matter of taste; both are legitimate.
Salt and black pepper to taste
Serve immediately in a chilled bowl, topped with sliced avocado, a scatter of cilantro, and a pinch of flaky salt, with tostadas alongside. In Oaxaca it came with an ice cold beer, and I see no reason to argue with that.
1 avocado, Tostadas