Tuesday, April 14, 2015

Simple Scallop Ceviche (serves 2-3 small appetizers)

Today I visited my favorite scallop vendor located in Rye Harbor (New Hampshire). Last night I placed a scallop order via email from Padi, co-owner of F/V Rimrack. This morning she called to confirm. I drove out to the harbor to meet her and she gave me a bag with my name on it. It has been awhile since I last purchased these fresh and sweet tasting scallops. Her fisherman husband, Captain Mike returned from sea last night with a new batch. Most of the time customers like me would line up with coolers as Mike returned with his fishing vessel after a day's catch. Honestly I don't know many places around here that offer fresh off the boat seafood. Padi mentioned this afternoon that she knows only a handful of fishermen still active in the local New Hampshire coast. I wonder how many of them will remain active over the next 5 years. While I was there I met someone who came with a huge cooler and walked away with nearly 15 pounds of the shucked scallops! Well, if it takes an hour drive (for this woman) to get these then you might as well make it worthwhile!

I have made many ceviche dishes over the years. Here is a pretty simple one requiring very few ingredients. It is colorful and tasty.

freshly harvested scallops from New Hampshire
simple scallop ceviche
Simple Scallop Ceviche (serves 2-3 small appetizers)


1/2 pound scallops, side muscle removed, washed, diced
1 tomato, de-seeded, diced
About 8 whole thin slices of red onion, cut half
1 scallion, green part only, chopped
Juice from 2 limes
A sprinkle of crushed sea salt to taste
A sprinkle of black lava sea salt, garnish (optional)


In a medium size bowl add scallops, tomato, onion, and scallion. Pour lime juice over the contents and mix gently with a spoon. Sprinkle sea salt and gently mix everything. Garnish with lava sea salt if interested.

a peaceful scene from beautiful
Rye Harbor (April 2015)
*Below are a few links from http://www.seafoodhealthfacts.org/ regarding the safety of eating raw or lightly cooked seafood. These were provided to me by Doris Hicks, Seafood Technology Specialist. Thank you Doris!


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