Scallop and Plum Ceviche

from The New York Times

submitted by Wells Whitney

serves 4

1 pound fresh sea scallops, cut into ¼- to ½-inch diced pieces

2 plums (make sure they are ripe and sweet), pitted and cut into ¼- to ½-inch diced pieces

¼ cup freshly squeezed lime juice

1 to 2 teaspoons chopped fresh tarragon, or more to taste

½ teaspoon grated lime zest

salt

pinch cayenne pepper, more to taste

Prepare scallops, plums, and lime juice first, then toss everything together in a bowl. Season with salt and cayenne.

Let mixture sit at room temperature for about 15 minutes before serving.

This ceviche has a nice combination of sweet and sour and is a delightful light appetizer to a summer dinner.