Green Scallop Ceviche with Zhug

If you have green zhug in the refrigerator and a handful of beautifully fresh scallops, you can make this sophisticated, elegant starter in a matter of minutes. I especially like the way the green zhug works in this recipe; it has more complexity than chopped raw chiles and adds nice color, too. But in a ceviche, anything goes, so make it your own; if you prefer a squirt of liquid harissa, that would also be delicious.