Bay Scallop Ceviche

photo by Craig Lee

from Brandon Jew in the The San Francisco Chronicle

submitted by Anne Halsted

serves 2

1 tablespoon finely diced shallot

2 tablespoons finely diced celery heart

3 to 4 tablespoons lime juice, as needed

¼ cup buttermilk

2 tablespoons extra virgin olive oil

4 leaves cilantro, chopped

3 ounces bay scallops, “feet” removed, or sliced sea scallops

Minced red or yellow jalapeño, to taste

¼ Hass avocado, cut into medium dice

Kosher salt and serrano pepper to taste

1 teaspoon poppy seeds

In a small bowl, soak the shallots and the celery in the lime juice for at least 30 minutes, up to 1 hour. Meanwhile, in another bowl, whisk the buttermilk and olive oil together. Whisk in the shallot mixture, then stir in the cilantro, scallops and jalapeño. Let sit for 3 to 5 minutes, or until the scallops start to turn slightly opaque.

Add the avocado, and mix gently. Season with salt and serrano pepper to taste. Sprinkle with poppy seeds and serve.

The combination of lime juice and lactic acid in the buttermilk should be enough acid to turn scallops opaque. The jalapeño give just the right amount of bite to the dish.