I love scallops...and I love 'em raw, though most non-sushi lovers are a bit squeamish about raw shell fish (understandably). So ceviche is a good compromise: the acid in the lime juice "cooks" the fish (actually, it denatures the protein, but that's what cooking does!).
My two favorite ceviche preparations are this lovely soy and ginger approach and one that is distinctly Thai and uses a lot of hot Thai peppers and garlic. I will have to get a friend to give me the Thai recipe.
Use good quality scallops from a reputable fish store....something better than Safeway, where the scallops have not only been frozen, but soaked in tripolyphosphate to retain moisture and look good but taste like, well, tripolyphosphate.
INGREDIENTS
1 pound sea scallops, sliced crosswise into 1/8-thick-slices
1 cup lime juice
2 tablespoons flavorless oil
1 tablespoon thin-sliced scallion (white and green parts)
1 tablespoon minced fresh cilantro leaves
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons soy sauce
1 teaspoon rice vinegar
Table salt and ground black pepper
PREPARATION
- Place scallop rounds in glass or porcelain bowl and pour lime juice over them. Refrigerate 30 minutes.
- Drain juice from scallops and toss with oil, scallion, cilantro, ginger, soy sauce, and vinegar. Season with salt and pepper to taste.
- Serve.
