Scallop Seviche with Cilantro, Lime and Serrano Chiles

Seviche is the best-known dish that “cooks” fish through the use of acidity, without heat. A number of different acidic elements will work, but lime juice and vinegar are the two most popular. In this dish, the scallops are marinated for a couple of hours, which causes a change in the actual protein structure of the shellfish, simulating the effect of cooking with heat. After more than 4 hours, the fish “overcooks” and becomes mushy and dry, so you can’t really do this ahead.

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