I recently had the pleasure of catering a dinner party in Dallas, Texas. Dallas has been in the midst of a heat wave for the past few weeks. It was miserably hot there so this light and refreshing ceviche dish was perfect for the party.
- 14 oz big, juicy scallops
- ½-inch fresh root ginger (peeled)
- 1 red chili (seeds and membranes removed)
- 4 juicy limes
- 1 large mango
- 1 large avocado
- 1 large shallot
- 6 Tbsp cilantro
- Olive oil, to taste
- Clean the scallops, removing the tough muscle, wash them and pat the dry thoroughly with kitchen towel.
- Cut into dice of about ½-inch with a sharp knife – you don’t want to bruise them too much or they’ll release too much water.
- Wash the limes and remove the peel with a zester, finely chop the peel as well as the chilli and add both to the scallops.
- Juice the limes, grate the ginger and pour over the fish, gently stirring through.
- Leave to cure in the refigerator for 2 hours.
- Peel the mango and avocado, remove the stone and cut into small dice, about ¼-inch. Peel and finely chop the shallot.
- Add to the scallops and carefully stir through, without bruising the avocado.
- Drain, reserving the marinade in a bowl. Season the ceviche with salt, pepper, some olive oil and the remaining marinade, to taste.
- Chop the cilantro finely and stir into the ceviche just before serving.
Because ceviche isn’t actually cooked, be sure to pick the freshest, best quality scallops you can find.