¼ lb Bay Scallops
1/2 Chili Pepper (you can choose based on your spice preference; personally, we wouldn’t use anything spicier than a jalapeño).
1/2 Red Onion (small)
8 Cilantro Sprigs
Plantain Chips (store bought or homemade)
- Juice limes, de-seed and dice chili pepper. Add chili peppers to lime juice.
- Remove the “side muscles” from the scallops. These are small, tough, crescent-shaped pieces of the scallop that you can remove with your hands. Many chefs throw them away, but they are edible, and I enjoy the tougher texture. Add it to the ceviche, save it for stock, or get creative and let me know what you try!
- Slice each scallop into 3-4 discs depending on their thickness. Place them into a glass container, and add enough lime juice+chili mixture to cover. Wait two hours before moving on to step 4.
- Dice the red onion. Remove the leaves from the cilantro and dice them. Sprinkle both over the top, sprinkle a pinch of salt over the top, and serve with plantain chips! For this step, add as much salt, cilantro, and red onion as you like.