[Image from Gourmet Magazine] Eat this. A former boyfriend of mine concocted this diver scallop ceviche dish from Bobby Flay as part of a romantic dinner once. While my feelings for the aforementioned beau did not last, my enthusiasm for this appetizer has not waned one bit. It is the perfect way to start a meal on one of those sultry summer nights under the stars that are just around the corner (rain, rain, PLEASE go away!). The tangy zest from the fruit combined with fresh, succulent seafood will have you ready to kick off your Havaianas and go out for some Dirty Dancing: Havana Nights style right here in the Hamptons! Keep reading for the recipe...
Ingredients (for 2 servings):
6 Key limes, zested and juiced
1/4 cup crushed pineapple
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne
1/2 teaspoon ground ginger
1 teaspoon honey
1/4 pound fresh diver-harvested sea scallops or any other fresh scallop of high quality
1/4 cup diced red onion
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 minced, seeded jalapeno
2 tablespoons fresh minced cilantro leaves
Salt and freshly ground black pepper
2 cups corn tortilla chips
Combine lime zest, juice, pineapple, olive oil, spices, and honey. Set mixture aside. Clean and wash the scallops, then cut each 1 in 1/2 lengthwise.
Add scallops to lime juice mixture, stir well and set aside in cooler. Add the vegetables and cilantro to the scallop mixture. Stir well. Season with salt and pepper, to taste. Cover and chill at least 3 hours. Serve with tortilla chips.