Sunday, December 14, 2014

Scallop and Plum Ceviche


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.

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