Scallop Ceviche

I've always known that ceviche is delicious. But the way the fish is supposed to cook in lime juice was was a bit of a phenomenon to me. Making scallop ceviche didn't necessarily make the process any less magical, but it did confirm how scrumptious – and easy – it is to make.

For my recipe, I used red onion, tomatos, cilantro, lots of lime, and mini scallops (because: 1. Sam loves them, and 2. they were a great deal at the market. Sometimes that's just what it comes down to, folks.) And of course, tortilla chips and avocado for serving.

Literally all this dish requires is some muscle for squeezing all the lime juice, and chopping skills. It's an incredibly easy recipe to master, but one that will leave your dinner guests seriously impressed. We loved it so much that we ate it for dinner, despite the fact that I intended it to be an appetizer. I literally served it in a margarita glass with tortilla chips, and "upgraded" to scooping it directly onto tostadas. That's how we roll.

Scallop Ceviche

Makes appetizer for 8-10, or dinner for 2-4

1 pound mini scallops
2/3 cup chopped tomato
1/2 of 1 diced serano chili
1/4 red onion, diced
1/3 cup cilantro, roughly chopped
8 limes
Salt and pepper
Garnish: avocado, tortilla chips, tostadas

Place scallops in a bowl along with the juice of roughly 6 limes (or enough to cover scallops). Cover and let sit in the refrigerator for around 3 hours. Then, drain scallops and mix in tomato, chili, onion and cilantro. Season with salt and pepper and serve in a bowl with tortilla chips or on a tostada. Either way, pile on the avocado and serve with extra lime.