Spicy Scallop Ceviche
Be careful not to overcook the scallops — remove them from the heat as soon as they change color. If you don't have time to thaw the frozen scallops, you can also use cooked shrimp.
Serves 2
Preparation time: 5 minutes
Cooking time: 5 minutes
1 tablespoon olive oil
1 teaspoon bottled minced garlic
1 pound fresh or thawed frozen bay scallops
2 tablespoons lime juice
3 tablespoons lemon juice
3 tablespoons ketchup
1 teaspoon chili powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 teaspoon minced onion
1 medium cucumber, peeled, thinly sliced
Heat the olive oil in a skillet over medium-high heat.
Add the garlic and the scallops. Cook for 4 to 5 minutes, until the scallops turn opaque.
In a small mixing bowl, whisk together the lime juice, lemon juice, ketchup, chili powder, salt, pepper, and minced onion.
Place the scallops and cucumber in a salad bowl. Toss with the dressing. Serve immediately.
