Scallop Ceviche from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by Jo
The secret to a good ceviche is to not let the fish “cook” in its citrusy marinade too long, which not only toughens the meat but also covers up the flavor of the fresh seafood. This simple...
Ingredients
- 1 cup (145 g) cherry tomatoes (about 10), halved or quartered
- ½ cup (20 g) chopped fresh cilantro, plus cilantro sprigs for garnish
- 1 teaspoon seeded and chopped serrano chile, or to taste
- 1 cup (240 ml) fresh orange juice
- ⅓ cup (75 ml) fresh lime juice
- 1 teaspoon sugar
- ½ cup (65 g) finely diced red onion
- Fine sea salt and freshly ground pepper
- 1 pound (455 g) bay scallops
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