Mike Monahan’s Nantucket Bay Scallop Ceviche

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

The sweet, super freshness of the Bay scallops is essential for this dish. Bay scallops are in season roughly between mid-November and early March.

1 lb. fresh bay scallops
1- 1 1/2 C fresh lime juice
1 C cherry tomatoes (cut in quarters) or cubed ripe tomatoes
1 medium jalapeño seeded and sliced super thinly
1/2 C fresh cilantro
2 t olive oil
salt to taste

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

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Monahan's Seafood

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