Dinner tonight! Baja baby scallops ceviche
"We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to "cook" them. It looked beautiful, tasted even better and seemed pretty simple to make. Could it be that easy? Would they be willing to share the recipe? It would be a great way to impress my friends this summer."
Bright, refreshing and oh-so-simple, this dish takes just minutes to prepare and only half an hour to marinate. Las Ventanas al Paraiso was happy to share its recipe for ceviche. Enjoy!
For more quick-fix dinner ideas, check out our video recipe gallery here. Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
Photo: Kirk McKoy / Los Angeles Times
Total time: About 1 hour
Note: Adapted from Las Ventanas al Paraiso
1 pound, 5 ounces cleaned bay scallops
3/4 cup lime juice (from about 8 limes)
1/3 cup minced red onion
1/3 cup seeded and diced tomato
1/2 cup peeled, seeded and diced cucumber
1 seeded and diced jalapeño, or to taste
Scant 1 cup diced cilantro, from about 1 bunch
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1. In a medium bowl, marinate the scallops in the lime juice for 30 minutes, covered and refrigerated, tossing every 10 minutes.
2. Strain and save the lime juice. Stir in the onion, tomato, cucumber, jalapeño and cilantro. Stir in the olive oil and season to taste with salt and pepper, and add back lime juice to taste as desired. Serve immediately.
Each serving: 238 calories; 26 grams protein; 8 grams carbohydrates; 1 gram fiber; 11 grams fat; 2 grams saturated fat; 49 mg. cholesterol; 2 grams sugar; 244 mg. sodium.