Bay Scallop Ceviche (Gluten-free, dairy-free, soy-free, grain-free)
I LOVE ceviche! It’s just one of the cleanest, most refreshing dishes ever created. Fresh and bright with citrus and herbs, and just a bit of heat from chile peppers. YUM!! When it comes to quick cooking methods, ceviche is about as easy and no-fuss as you can get. It's simply good seafood or fish tossed with lime or lemon juice (the citrus juice essentially 'cooks' the fish as it marinates), drained, and tossed with fresh veggies and herbs. That's seriously it!
As far as raw seafood is concerned, scallops are one of the safest things you can eat. Tiny bay scallops are sweet, delicate and require no prep, but you can also use large sea scallops and just dice them up.
Bay Scallop Ceviche (Gluten-free, dairy-free, soy-free, grain-free)
INGREDIENTS:
3/4 lb bay scallops
3/4 cup freshly squeezed lime juice (about 5 limes)
1/2 cup cucumber, diced
1/2 avocado, diced
1 jalapeno pepper, seeds removed and finely diced
3 green onions, diced (red onion or shallots work too!)
2 T olive oil
1/2 cup cherry tomatoes, diced
2 T cilantro, chopped
2 tsp cumin
Salt to taste (start with about 1 tsp)
DIRECTIONS:
Place the scallops into a bowl and toss with the lime juice. Refrigerate for about an hour, stirring occasionally.
In a separate bowl, combine the rest of the ingredients. Stir to coat thoroughly.
Drain the scallops from the liquid, add them to the rest of the mix, and toss gently to combine. (I like to reserve the liquid in case I want to use some of it to season the final dish)
Add additional salt, if needed.
Serve with tortilla chips or plantain chips and ENJOY!
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Keywords: gluten-free seafood, seafood salad, ceviche, scallops, no cook
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