Though I may be in Dallas, I left my heart back in the Yucatan, and today I’m craving Casa Ceviche—one of my favorite restaurants in Playa Del Carmen.
The entire menu is made up of fresh and exotic ceviches, a specialty of the sun-soaked, coastal state of Quintana Roo.
Today, as our weather in the states turns warmer, it reminds me of days sipping cerveza and playing with my children in the sand. Once we built up an appetite we’d order big bowls of chilled ceviche, collapse into beach chairs, and marvel at the rainbow of tropical colors painting the sunset.
This is my home version of the scallop ceviche we love, and I hope it whisks you away to paradise.
How to Make Scallop Ceviche:
In order to make scallop ceviche with tender sliced sea scallops, we’ll need to get very large scallops. Seafood markets stock tiny bay scallops which are about the size of a pencil eraser, and these larger scallops which are about 2 inches in diameter. The tiny scallops are called bay scallops, and the bigger ones are called sea scallops.
Sea Scallops should smell salty and pleasant. If they smell fishy, ask the butcher which day he expects fresh scallops to come in and prepare to make this recipe on that day. Because ceviche is a raw dish you’ll want to take extra care selecting only the highest quality scallops, which will give you the best flavor and keep you safe.
Take your chilled sea scallops and lay them out on a paper towel to remove excess moisture. Blot them on top with a paper towel as well.
For slicing scallops razor-thin, I’m using my Shun 3.5″ Paring Knife. Concentrate on slicing the scallops a thin as you can, so that the citrus juices have a chance to really absorb and flavor the scallops.
Place all of the sliced sea scallops into a bowl and keep them chilled while chopping up the rest of the ceviche ingredients.
Zest the limes and orange and add to the bowl.
This is the Microplane I have used since culinary school and I still have it to this day. It’s excellent for zesting citrus, as well as grating parmesan cheese, fresh nutmeg, etc.
Now, I am adding in the sliced red onion, red bell peppers, chopped cilantro, and for a little heat one red thai chile or red jalapeno pepper. The chile is optional, and you can decide whether or not to include the seeds. (I usually only add in a very small amount of seeds because I want to taste all of the flavors instead of being blown away!)
Now, add back in the freshly squeezed juices, salt, and sugar for balance. Marinate 3-5 hours in the refrigerator.
Before filling bowls give the ceviche a little taste. Depending on how sweet your citrus fruits are you made need a pinch of salt, or a bit more sugar. This is your chance to make it just how you like it! Many people eat ceviche with crispy tortillas chips, but I prefer to devour it with a spoon.
If you make this recipe, we’d love to see! Tag @UrbanCowgirl on Instagram!!