Kristine Scheffer, sister of Betsy Larsen (who owns Larsen’s Fish Market in Menemsha), has made many a ceviche, having such a handy source of fresh fish. She created this tasty one for Meet the Fleet, the annual Martha’s Vineyard Fishermen’s Preservation Trust event held each August in Menemsha, with shucking and filleting demos, music, Coast Guard rescue demonstrations, and lots of fresh fish. Scheffer says that you can also make this ceviche with firm white fish, such as striped bass, fluke, and halibut. Dice or slice the scallops, whichever seems most appealing.
Serves 6
• 1 pound sea scallops
• ¾ cup freshly squeezed lime juice
• ½ small red onion, finely diced
• 1 jalapeño pepper, finely diced, leaving some seeds and membrane
• 1 teaspoon sea salt
• ⅓ cup chopped cilantro leaves
1. Remove the abductor muscle (the small, firm strip of flesh on the side of the scallop) from the scallops and rinse. Cut the scallops into 3 or 4 rounds or dice into ¾-inch cubes. Place in a bowl with the lime juice, cover, and refrigerate for about 4 hours. The fish is ready when it turns from translucent to white, cooked by the citrus.
2. Drain excess lime juice and gently combine with the red onion, jalapeño, salt to taste, and cilantro. Serve with tortilla chips or in lettuce leaves.
