This ceviche recipe from Cooking the Catch: A Spirited Collection of Recipes Based on the Catch of the Day, written and illustrated by Dave “Pops” Masch (On The Water), is perfect for Vineyard bay scallops. The marinade of orange, lemon, and lime juices firms up the scallops a bit and brings a bright acidity. Being naturally sweet, the scallops benefit from the contrast provided by the scallions and fresh cilantro, with the soy sauce balancing everything out. The beauty of this preparation is how it preserves the delicate flavors of the scallops, and enhances without overpowering.
Dave recommends extending or beautifying this dish by adding any of the following: chopped onion; sliced olives; chopped sweet red or green pepper; chopped, peeled, and seeded tomatoes; even avocado. This is a great appetizer served on a bed of lettuce and garnished with quartered limes. The fruit juices’ acidity cooks the meat by chemical action. You can also use this recipe with white-fleshed fish; for example, striped bass cut into cubes.
Serves 4 as an appetizer
- Juice of 1/2 lime
- Juice of 1/2 lemon
- Juice of 1/2 orange
- 2 scallions, minced
- 1 pound bay scallops
- 2 tablespoons cilantro, minced
- 1 teaspoon soy sauce (optional)
1. In a medium bowl, combine the fruit juices and scallions, then add scallops.
2. Marinate for 2 to 6 hours in the refrigerator, stirring occasionally.
3. Sprinkle with cilantro and soy sauce, and serve.
For more information on cooking recipes, see "The Short Story of Cooking Bay Scallops."
