The Perfect Cool Summer Meal!
Tip: We buy the small scallops for this meal. If you have large ones on hand, just cut them into quarters. The lime juice is what 'cooks' the scallops. Recommended time 'cooking' I think is 4 hours.
Guacamole is a great side with this! Highly recommend.
Ceviche
Ingredients:
1 lbs scallops
1 Avacado
1 Mango (I used the jarred version, the fresh has been too ropey at times)
1/2 Jalapeño (seeded and ribs removed)
1/4 Red Onion diced
2 Tbs Cilantro chopped
1 Cup Lime juice
1/2 Tsp Sea Salt or a Seasoned Salt
Dash of Red Pepper Flakes is you like it a little hotter.
Instructions:
In a large bowl or l gallon zip lock bag, combine all ingredients, mix well and refrigerate. Stir or mix every hour for 4 hours. You could use this in as little as an hour, but I find that 4 hours works best.
Serve cold on tortilla or corn chips.
Mexican Coleslaw
Ingredients
1 Bag of pre-shredded angel hair cabbage
1/4 Cup of chopped cilantro
Dressing
1/3 Cup of lime juice
1/2 tsp ground cumin
1 tsp honey
3 Garlic cloved minced
1/2 Extra Virgin Olive Oil
Salt and pepper to taste
Whisk the dressing ingredients together until honey is dissolved.
Toss all ingredients together until cabbage is coated then cover and refrigerate for at least an hour.
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