Scallop Ceviche | James Beard Foundation

Ingredients

• 1 pound bay scallops (or small sea scallops, sliced or cut in half)
• 1 clove garlic, halved
• 1 slice fresh ginger
• 1 ½ cups fresh lime juice
• 1 small fresh chile pepper, such as Fresno or serrano, finely diced
• Salt
• 2 stalks celery, diced
• 1 large red onion, thinly sliced (about 2 cups), rinsed briefly under cold water
• 1/2 cup very thinly sliced fennel and/or fennel fronds (or a dash of anise-flavored liquor, such as Pernod or anisette)
• 3 scallions, thinly sliced
• 2 tablespoons mint leaves, torn into small pieces
• 1 teaspoon grated mace