You might not think of ceviche as a main course, but in the heat of the summer when you don't want to cook, all you need to make it a meal is something to eat it with, or on: fresh corn tortillas, tortilla chips, crackers or crusty bread. Or mound it onto mixed lettuce greens.
Raw shallots lend their mild bite and, along with the pumpkin seeds, some crunch.
Make Ahead: The scallop-shallot mixture needs to marinate in the refrigerator for 20 to 30 minutes.
- 3 ounces sea scallops (2 to 4 scallops, depending on their size)
- 2 medium shallot lobes, cut crosswise into thin slices (3 tablespoons)
- Freshly squeezed juice from 2 or 3 limes (1/4 cup)
- 2-inch piece peeled ginger root, juiced or finely grated
- Flesh of 1/2 ripe avocado, cut into 1/2-inch cubes
- 2 tablespoons pumpkin seeds, toasted (see NOTE)
- 1/2 to 1 teaspoon chile oil
- 1 tablespoon chopped cilantro or mint leaves
Use a paper towel to pat the scallops dry. Remove and discard the tough side muscle from each scallop. Cut each scallop into quarters, then dice the quarters into 1/4-inch pieces.
Combine the scallops, shallots, lime juice and ginger in a medium nonreactive bowl, such as glass. Cover and refrigerate until the scallop pieces have turned white (or brightened), 20 to 30 minutes.
Drain the juice from the scallop-shallot mixture and discard it. Add the avocado, pumpkin seeds, 1/2 teaspoon of the chili oil and the cilantro or mint. Toss to combine; season with salt to taste.
Taste, and add the remaining 1/2 teaspoon of chili oil as needed.
NOTE: To toast pumpkin seeds, toss them with 1 tablespoon of canola oil and spread in a single layer on a lined baking sheet. Bake in a 350-degree oven until toasted and very fragrant, 6 to 8 minutes; allow to cool completely.
From Food editor Joe Yonan.
Tested by Joe Yonan.
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