Creole Bay Scallop Ceviche

Louisiana’s “holy trinity” of celery, green bell pepper, and onion serves as a flavorful base for many Southern stocks and stews as well as other dishes. In this recipe, we showcase its ability to provide crunch and brightness by replacing the traditional bell pepper and yellow onion with Anaheim chile and green onion. With this simple swap, the dish takes on a vibrant fresh flavor while still honoring its Creole roots. Marinating the scallops with salt and fresh citrus juice denatures the