Another old post but one of my favorites, this recipe is perfect as an appetizer or hors d’oeuvre at a dinner party. It can even be tossed with some mixed greens for a salad, but personally I like to focus on the fresh crisp of the peppers and the smooth creamy scallops. The couple of times I have made this it has been a huge hit – I guarantee it would for you too!
This is a fun dish because there is an abundance of fresh looking colors, but as well some interesting science involved! In ceviche, there is no heat used to cook the seafood. Instead, the citrus juices denature the proteins of the fish just like cooking does. It’s important to know that citrus juice doesn’t really kill bacteria the same way heat does, so you need to make sure you are using fresh fish from a trusted source. As well, don’t worry if the scallops you use are pink and different colors as that is normal. Not all scallops have that similar opaque cloudy white color.
Have your own twists you add to ceviche? Would love to hear your tips and tricks!
Braswell's Cooking Corner 