Ceviche

There is nothing more refreshing than fresh seafood. Ceviche is actually “cooked” by the acid in the marinade, so if you don’t have impeccably fresh scallops, don’t even bother to try it. The first time I ate this was on vacation in Cancun, Mexico. Now, every time I make it, I’m reminded of beautiful beaches, lots of margaritas, and the good time we had.