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Key Lime Scallop Ceviche with Plantain Chips
serves 2

Key Lime Scallop CevicheIngredients

  • 2 tablespoons key lime juice (from 6 key limes)
  • 1/2 scallion, thinly sliced
  • 1/8 jalapeño, finely sliced
  • 1/4 teaspoon sugar
  • pinch salt
  • 1 teaspoon chopped fresh cilantro
  • 1/4 clove garlic, grated
  • 2 sea scallops (about 1/4 pound), diced into 1/4-inch cubes
  • 1 plantain, sliced lengthwise 1/4 to 1/2-inch thick
  • Vegetable oil for frying

Procedure

In a bowl, mix together the key lime juice, scallion, jalapeno, sugar, salt, cilantro, and garlic.

Add the diced scallops, and toss.  Cover, and refrigerate for 2 hours.

Take the ceviche out of the fridge to take the chill off.

Meanwhile, fill a cast iron skillet halfway with vegetable oil, and heat to 350 degrees F.

Fry the plantains 3 to 4 minutes, until golden and crisp.  Drain on a paper towel, and season with salt while still hot.

Serve the scallop ceviche with the hot, fresh plantain chips.

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