Ceviche is a perfect summer appetizer: light, refreshing and cooking-free. Citrus — sometimes lemon or bitter orange, but in this case lime — does the “cooking” for you. It doesn’t get much simpler than this: a few minutes of chopping, a few seconds of stirring and a quarter of an hour of doing absolutely nothing.
Ingredients
- 1 pound fresh sea scallops, cut into 1/4- to 1/2-inch dice
- 2 plums, pitted and cut into 1/4- to 1/2-inch dice
- 1 to 2 teaspoons chopped fresh tarragon, or more to taste
- ¼ cup freshly squeezed lime juice
- ½ teaspoon grated lime zest
- Salt
- Pinch cayenne pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
99 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 14 grams protein; 27 milligrams cholesterol; 445 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a bowl, toss together scallops, plums, tarragon, lime juice and zest. Season with salt and cayenne. Let mixture sit at room temperature for about 15 minutes.
- Taste and adjust seasoning.
20 minutes
Dining and Cooking