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 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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[…] 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 […]