Name: Baja baby scallops ceviche Recipe
Total time: 1 h
Yield: Serves 4
Ingredients: 1 pound, 5 ounces cleaned bay scallops; 3/4 cup lime juice (from about 8 limes); 1/3 cup minced red onion; 1/3 cup seeded and diced tomato; 1/2 cup peeled, seeded and diced cucumber; 1 seeded and diced jalapeno, or to taste; Scant 1 cup diced cilantro, from about 1 bunch; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper

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By Noelle Carter

March 25, 2010

Dear SOS: We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to “cook” them. It looked beautiful, tasted even better and seemed pretty simple to make. Could it be that easy? Would they be willing to share the recipe? It would be a great way to impress my friends this summer.

Amanda Saxe

Encino

Dear Amanda: Las Ventanas al Paraiso was happy to share their recipe for this bright and simple dish.

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1 pound, 5 ounces cleaned bay scallops

¾ cup lime juice (from about 8 limes)

⅓ cup minced red onion

⅓ cup seeded and diced tomato

½ cup peeled, seeded and diced cucumber

1 seeded and diced jalapeno, or to taste

Scant 1 cup diced cilantro, from about 1 bunch

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

In a medium bowl, marinate the scallops in the lime juice for 30 minutes, covered and refrigerated, tossing every 10 minutes.

Strain and save the lime juice. Stir in the onion, tomato, cucumber, jalapeno and cilantro. Stir in the olive oil and season to taste with salt and pepper, and add back lime juice to taste as desired. Serve immediately.

Adapted from Las Ventanas al Paraiso.