Mark published on July 15, 2010
Scallop-and-Plum Ceviche
Total time: 15 minutes
Yields: 4 servings
Author: Mark Bittman
Source: https://cooking.nytimes.com/recipes/1013198-scallop-and-plum-ceviche
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Ingredients
- 1 pound sea scallops, cut into ¼- to ½-inch dice
- 2 plums, pitted and cut into ¼- to ½-inch dice
- 1.5 teaspoons tarragon, fresh (adjust to taste)
- 0.25 cup lime juice
- 0.5 teaspoon lime zest
- salt, to taste
- 1 cayenne pepper, pinch
Instructions
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.
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.
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