Since I discovered ceviche and the freshest of scallops during my trip to Peru in July, I've counted them among my favorite foods. I finally dared mix my own ceviche and it turned out well! The only thing really lacking is a coastline in Dallas to pull this stuff to my table fresher.
The scallops in this recipe may be replaced with any cubed raw fish or seafood. In Peru, the dish might be served with thinly sliced fish after a few minutes of marination. This is fine for sushi grade seafood you would be comfortable eating raw. Otherwise, count on 4 hours of marination time to fully cook the seafood in citric acids.
Without access to the Peruvian ingredients I would have liked, such as aji amarillo and the precise purple shallot popular in Peruvian ceviche, I made some decent substitutions.
1/2 lb medium scallops, halved
2 roasted garlic cloves, mashed into a paste
Juice of 4 limes
Red and green jalepeno, diced
Cilantro
Small red onion or shallot to taste
Marinate scallops, garlic and lime juice with jalepeno for at least 4 hours. Drain excessive liquid, add cilantro, small red onion or shallot and a fresh squeeze of lime juice. Serve.
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