Could not be fagged typing it out so copied one off the web that is essentially the same. can substitute the orange with lemon if you wish.
Bay Scallop Ceviche – Summertime Seafood
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Bay Scallop Ceviche with Valencia Orange, Lime, and Sweet Cherub Tomatoes
Bay Scallops are the smallest, sweetest and most delicate of the various scallops. It’s difficult to sear them so I’ll make Bay Scallop Ceviche with Sweet Cherub Tomatoes and Valencia Orange Juice and served on a Lettuce Wrap. Ceviche, as many of you already know, is seafood ‘cooked’ or cured in the acid of citrus juices, and usually includes cilantro minced chile pepper, a diced tomato. This always reminds me of summer, a delicious reminder.
1 pound Bay Scallops
2/3 cup lime juice (about 4 limes)
2/3 cup juice from Valencia Oranges ( about 2 oranges)
1/2 red onion, cut into a small dice
1 jalapeno, seeded and minced (or maybe try 1/2 tsp habanero seeded and finely minced)
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh flat leaf Italian parsley (or use more cilantro instead of parsley)
6 Cherub Tomatoes diced (or 2 Roma tomatoes finely diced)
1 Radish, thinly sliced
Pinch of Salt
1/2 orange, segmented and cut up; or 1/2 cup diced mango, optional
Combine all ingredients in a nonreactive bowl (stainless steel, glass, or plastic) and stir well. Refrigerate for 2 to 3 hours, stirring each hour. Serve within 24 hours.
Serving ideas: On lettuce leaf as as a lettuce wrap. In small tortilla as a mini taco. With tortilla chips to scoop up the ceviche. Cold Mexican beer, white sangria, or a Michalada cocktail would all taste good with this.
btw, Bay Scallops would make a nice addition to a Garden Salad and Thousand Island dressing. Or make a Crab Louie Style salad, substituting poached bay scallops for cooked crab. If used in a salad I would first poach them in boiling water for a few minutes to cook, them immediately drop them into ice water to chill.
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