Scallop and Plum Ceviche

from The New York Times, July 9, 2010
via Kathy Lindenbaum

serves 4 (or 6 for a smaller first course)

1 pound fresh sea scallops, cut into 1/4- to 1/2-inch dice
2 medium-ripe, firm-textured plums, pitted and cut into
1/4- to 1/2-inch dice
1 to 2 teaspoons chopped fresh tarragon, or more to taste
1/4 cup freshly squeezed lime juice
1/2 teaspoon grated lime zest
salt
pinch Cayenne pepper (or double that for a little more kick)

In a bowl, toss together scallops, plums, tarragon, lime juice and zest. Season with salt and Cayenne.

Cover the mixture tightly with plastic wrap touching the mixture itself, to enhance the melding of flavors. Refrigerate a short time, or up to 3 hours, then bring to almost-room temperature, but still cool.

Taste and adjust seasoning.

Do not make the ceviche too far ahead, as the flavors change to intense and bitter, instead of the delicate sweet flavors of the ingredients.