After a full week of soaking up the sun at Rosemary Beach on 30A, I have come accustom to getting fresh fish for every meal. Needless to say, I’m definitely excited about another reason to eat fresh fish.
In honor of National Ceviche Day, I wanted to share my favorite ceviche recipe which has been tweaked several times to include all my fave ingredients. This recipe calls for scallops, which takes less soaking time then other fish, so it’s perfect if you need to make a quick dish. Enjoy, and HAPPY NATIONAL CEVICHE DAY!
Summer Scallop Ceviche
½ -1 lb scallops
1/3 cup lime
1 lemon + zest
1 small tomato
1 tbs chopped jalapeno
2 tbs chopped cilantro
¼ cup red onion2 tsp salt
* 1 Sliced Avocado for garnish
Chop scallops and mix with lime juice, lemon juice and zest. Chill, stirring frequently, until scallops turn opaque. (20-30min)
Peel and chop one orange and juice the other. Chop all other ingredients and combine.
Combine vegetable mixture with scallops and serve with tortillas or chips. Garnish with avocado and cilantro. ENJOY!