Isthmianstyle Scallop Ceviche

I first tasted this scallop ceviche in the Isthmus of Tehuantepec, a fascinating place with a unique cuisine. It’s one of the coolest places I have ever been to. Inspired, I prepared a dinner at the James Beard House that focused on this cuisine. The obvious secret to success for this dish is to use impeccably fresh “dry” scallops: those that haven’t been soaked in phosphates or other preservatives to plump them up.