Name: Isthmianstyle Scallop Ceviche (Ceviche de Veneras a la Istmeño)
Yield: Serves 2 to 4
Cuisine: Mexican
Ingredients: 1 teaspoon rice vinegar; Salt; Fresh seaweed, for garnish (optional); Avocado slices, preferably Hass variety, for garnish (optional); 1 tablespoon julienned cilantro leaves; 1½ teaspoons Maggi sauce; 1½ teaspoons grated fresh ginger; 2 habanero chiles, seeded and thinly sliced; Juice of each1 lime, 1 orange, and 1 grapefruit; 2 tablespoons vegetable oil; 1 pound diver sea scallops, side tendons removed; 1 cup freshly squeezed lime juice; 1 tablespoon thinly sliced scallion

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

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.