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Scallop Ceviche ft. J&R Seafood Market & Full Heart Farm

SERVES: 4
PREP TIME: 15 MINUTES
TOTAL TIME: 1 HR 15 MIN

SCALLOP CEVICHE INGREDIENTS:

• 1 lb. scallops, rinsed, pat dry and cut into 1/2″ pieces (I got mine from J&R Seafood Market in Mystic, CT)

• 1/2 cup Lime juice

• 1/2 cup cherry tomatoes, finely diced (I sourced from Full Heart Farm in Ledyard, CT)

• 1 tsp sea salt (more or less to preference)

• 1/2 cup avocado, finely diced

• 2 tbs cilantro (optional)

• 1/2 cup shallots, finely diced

• 1/2 sliced serrano or fresno peppers

• (Optional) local microgreens

DIRECTIONS:

1. Toss all ingredients together in a large mixing bowl until combined.

2. Cover and chill in the fridge for 1 hour, stirring occasionally, to help the lime juice cure the scallops. (You will notice the scallops shift in opacity as it turns from a subtle pink to a cloudy white.)

3. When ready, transfer to small cups, garnish with thinly sliced radishes and micro greens and enjoy!

NOTES:

Although avocados are not as local to New England, you can sub the texture for sweet potatoes. The world is your oyster, mix and match and enjoy!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.