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.
No comments:
Post a Comment