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.