When was the last time you had great ceviche? Was it in a restaurant? Was it delicious and ghastly expensive? Well, if you’re a ceviche lover and only have it when you go out, you can save a bundle by making it yourself–it’s super-simple.
Not to be too loco-cool or anything, we save big bucks and get the freshest possible mollusks by harvesting and shucking the scallops ourselves. Yes, you do have to live near the sea, get a license, freeze your little tushy off and be prepared to live with red dish pan hands. But, hey, this is great food we’re talking and with a little ingenuity and true girly grit you can be do anything. Or, of course, there is the wimpy girl way out–just go to the local fish guy.
The B’s Scallop Ceviche on a Budget
1 pound fresh scallops
1/3-1/2 cup freshly squeezed lime juice
Lime zest
fresh or dried hot red pepper to taste
Extra Virgin Olive Oil
Ginger Root
Horseradish Root (optional)
Fresh Cilantro or Parsley
Kosher or Sea Salt
About one hour before serving rinse and dry scallops and toss them with the lime juice. Refrigerate and every 15 minutes or so mix again. Right before serving add hot peppers to suit your taste, then using a micro-plane grater gently shred a fine taste of ginger, horseradish and lime zest across the top. Finish with a tiny drizzle of extra virgin olive oil and salt. Garnish with cilantro or parsley leaves.
Serve as an appetizer with toothpicks, on a bed of butter lettuce as a first course, or all tarted up with chunks of avocado in sexy martini glasses.
This method works for almost any great fresh fish from a reliable source. Add or subtract herbs, garlic, minced onion.
Fresh, healthy, incredibly delicious.

13 comments
Tammy Beisiegel via Facebook says:
Jul 29, 2011
LOVE SUSHI!!!
Monique Shores via Facebook says:
Jul 29, 2011
Yes and yes!
Sherry Epperly Hall via Facebook says:
Jul 29, 2011
I love Ceviche & got majorly hooked on it in Peru last fall (it’s the Peruvian national dish!) …. had it SEVERAL times in just a couple of weeks. I really love it made with white fleshed fish, but scallop ceviche is good too. I have a recipe I learned at a cooking class where you use thin slices of scallops and little pieces of radish. The combination is pretty good.
Monica Nalow Weaver via Facebook says:
Jul 29, 2011
Yes and yes!
Vanessa VanderWerff via Facebook says:
Jul 29, 2011
So many great Ceviche recipes,don’t settle for less then the best!
Casey Worth via Facebook says:
Jul 29, 2011
Um….NO
Gloria Jean via Facebook says:
Jul 29, 2011
Hell yea and yes. Yummy!!!
Kathleen Scherm Caulfield via Facebook says:
Jul 29, 2011
Lovin Sushi and Ceviche too!!!
Lisa Grant Sharma via Facebook says:
Jul 29, 2011
Love them both! And poke too 🙂
Rhonda Walker Thorn via Facebook says:
Jul 29, 2011
I had ceviche before I ever had sushi and I LOVE it!! I have to make it with non-shellfish though.
Maria Velasquez via Facebook says:
Jul 29, 2011
I love sushi and yes have made ceviche many times both are awsome
Shalonda Smith via Facebook says:
Jul 29, 2011
NO!! Ughhhhh
Donna Shatsar-Foster via Facebook says:
Aug 17, 2011
yes to sushi no to cerviche i can make sushi its fun