Scallop-and-Plum Ceviche

5.0(119)

Ceviche is a perfect summer appetizer: light, refreshing and cooking-free. Citrus — sometimes lemon or bitter orange, but in this case lime — does the “cooking” for you. It doesn’t get much simpler than this: a few minutes of chopping, a few seconds of stirring and a quarter of an hour of doing absolutely nothing.

by Mark Bittman

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Latin AmericanEasy, Quick, Appetizer

Servings

4 servings

Total time

20 min

Calories / serving

98 kcal

Ingredients (7)

serves

1 pound fresh sea scallops, cut into 1/4- to 1/2-inch dicescallop
2 plums, pitted and cut into 1/4- to 1/2-inch diceplum
1 to 2 teaspoons chopped fresh tarragon, or more to tastetarragon
1/4 cup freshly squeezed lime juice
1/2 teaspoon grated lime zestlime
Saltsalt
Pinch cayenne pepperpepper

Instructions (2 steps)

01In a bowl, toss together scallops, plums, tarragon, lime juice and zest. Season with salt and cayenne. Let mixture sit at room temperature for about 15 minutes.
02Taste and adjust seasoning.

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Rich recipe — supports nutrition-aware planning.