Fresh bay scallop ceviche
During summer in Florida, along select locations along the Big Bend and Panhandle, you
can dive for your own scallops, catch them by hand, and eat them fresh that night. Scalloping is
fun and easy, and kids can get into the act, too. The waters where they can be caught are only
10- and 15-feet deep, so it’s easy snorkeling. Lots of guides will take visitors to the Big Bend
scallop locations, or you can bring your own boat and follow the crowds to the productive
grounds where you pluck up the scallops from seagrass beds.
If I catch my own scallops, I first freeze the meat for a couple of hours before making
ceviche. It’s a food safety precaution that does not alter the taste or fresh texture of the meat.
If I can’t catch my own, a reputable seafood dealer will have bay scallops that most likely
have been frozen and thawed. Use only scallops thawed that day. Some seafood shops may even have
fresh scallops in season.
Ingredients
4 dozen bay scallops
2 tbsp. fresh lemon juice
3 tbsp. fresh lime juice
1 firm, ripe mango, diced small
1 firm, ripe red tomato, seeded and diced small
½ red bell pepper, diced fine
4 sprigs cilantro, leaves removed and chopped fine
1/2 jalapeno pepper, chopped fine
2 dozen cleaned scallop shells for serving ceviche
