Recipe Background
Ceviche recipe inspired by a backpacking trip in Mexico, highlights lime's transformative power and insists on using good olive oil.
I remember the summer I spent backpacking through Mexico after college, when every day felt like a new adventure and every meal an unexpected delight. It was during a spontaneous beach visit in Veracruz that I first tasted ceviche. Walking barefoot with my friends, we stumbled upon a charming stall where a local family had set up shop. They welcomed us with a warm smile and a bowl generously filled with the freshest seafood, marinated lovingly in lime juice. The dish was vibrant with finely diced tomatoes, hints of green onion, and the surprising crunch of celery. It was then that I realized how much I adored the way lime could transform simple ingredients into a refreshing, flavor-packed meal.
Years later, while unpacking boxes in my first office apartment, nostalgia for that sun-soaked beach sparked my dive into ceviche-making. A pound of scallops took center stage, harmonizing with lime's vibrant zest as it gently cooked them to opaque perfection in the fridge overnight. Adding celery, tomatoes, and green bell pepper gave the dish color and crunch, while parsley and cilantro provided a fragrant freshness. My secret for a ceviche that sings? Invest in a good olive oil. It enhances the flavors and gives the dish a smooth finish. Always season as you mix to ensure every bite balances the bright and bold.
As I plated the ceviche, I reran that Mexican summer trip in my mind, feeling grateful for those small experiences that lead to bigger culinary epiphanies. I raised a glass with friends that evening, celebrating new opportunities with a dish that never fails to unite us around the table.
Ingredients
- 1 pound bay scallops rinsed
- 8 limes juiced
- 2 stalks celery sliced
- 2 tomatoes diced
- 1/2 green bell pepper minced
- 5 green onions minced
- 1/2 cup fresh parsley chopped
- 1/8 cup fresh cilantro chopped
- 1 1/2 tablespoons olive oil
- freshly ground black pepper to taste
Directions
- In a medium bowl combine the scallops and the lime juice.
- Cover the bowl and refrigerate until the scallops are opaque, for at least 8 hours and up to overnight.
- Discard 1/2 of the lime juice from the bowl.
- Add the celery, the tomatoes, the bell pepper, the green onions, the parsley, the cilantro, the olive oil, and the black pepper to the scallops and stir gently to combine.
- Serve.
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