Top | Tequila
Bay Scallop Ceviche
(recipe, Joanne Weir)
In Mexico, the best hangover remedy is believed to be the juices from freshly prepared ceviche. When you’re done with the ceviche, pop the juices into a shot glass — if they make it that far. People have been known to pour the juices straight from the plate into their mouths!
- 1 lb. fresh bay scallops (see Note)
- ¾ cup freshly squeezed lime juice
- ¼ cup blanco tequila
- 3 Tbsp. extra-virgin olive oil
- 2 cloves garlic, minced
- ⅓ cup coarsely chopped fresh cilantro, plus sprigs, for garnish
- 2 jalapeños, seeded and minced
- ½ red bell pepper, seeded and cut lengthwise into 1-inch-wide strips
- ½ yellow bell pepper, seeded and cut lengthwise into 1-inch-wide strips
- ¾ lb. mixed yellow, orange, and red cherry tomatoes, halved
- ½ cup thinly sliced green onion, white and green parts
- Salt and freshly ground black pepper
- Lime wedges, for garnish
- Remove the small white muscle from the side of each scallop. Combine the scallops in a bowl with the lime juice and tequila, mix together, and let sit for 1 hour.
- Add the olive oil, garlic, chopped cilantro, jalapeños, bell peppers, tomatoes, and green onions to the scallop mixture. Season with salt and pepper. Mix well. The dish can be made up to this point up to 6 hours before serving. Garnish with the lime wedges and cilantro sprigs just before serving.
Although this recipe calls for bay scallops, it can also be made with larger sea scallops. Just cut them horizontally into slices 1/4-inch thick before marinating them.