summer eating

in honor of lindsey's move to martha's vineyard, i've found a great ceviche recipe using bay scallops, which are often found on the island. maybe when i go to visit her, she'll make this for me!

bay scallop ceviche

1 lb. fresh bay scallops

3/4 cup freshly squeezed lime juice
1/4 cup blanco tequila
3 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1/3 cup coarsely chopped fresh cilantro, plus sprigs, for garnish
2 jalapeños, seeded and minced
1/2 red bell pepper, seeded and cut lengthwise into 1-inch-wide strips
1/2 yellow bell pepper, seeded and cut lengthwise into 1-inch-wide strips
3/4 lb. mixed yellow, orange, and red cherry tomatoes, halved
1/2 cup thinly sliced green onion, white and green parts
~ salt and freshly ground black pepper
~ lime wedges, for garnish

instructions

-remove the small white muscle from the side of each scallop. combine the scallops in a bowl with the lime juice and tequila, mix together, and let sit for 1 hour.

-add the olive oil, garlic, chopped cilantro, jalapeños, bell peppers, tomatoes, and green onions to the scallop mixture. season with salt and pepper. mix well. the dish can be made up to this point up to 6 hours before serving. garnish with the lime wedges and cilantro sprigs just before serving.