Mike Monahan’s Nantucket Bay Scallop Ceviche
The sweet, super freshness of the Bay scallops is essential for this dish. Bay scallops are in season roughly between early November and early March.
1 lb. fresh bay scallops
1- 1 1/2 C fresh lime juice
1 medium jalapeño seeded and sliced super thinly or finely chopped
2 t olive oil
salt to taste
Optional: red pepper flakes
In non-reactive bowl, marinate scallops in fresh lime juice for 1–2 hours. Cover and keep in refrigerator. Pour off lime juice and add the remaining ingredients with a good squeeze of an additional lime.
If scallops are sushi grade (ours usually are), skip the marinating– just squeeze juice of 2 limes on them, add the rest of the ingredients and serve
[…] scallops—we often pop a few raw ones right into our mouths when they arrive.We like to make a ceviche with the Nantucket Bays. The sushi grade scallops marinate quickly. We’re expecting our first […]