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Welcome to Michael's by by Michael McCarty
I affectionately call Long Island bay scallops "little guys" because they're so tiny and tasty. Ceviche (also spelled "seviche" or "cebiche") is simply a Latin American method of "cooking" raw seafood in acid, usually citrus juice, with herbs, chilies, and onion. Because the seafood is not heated, it is necessary that it be absolutely pristine and then handled with extreme care.

Long Island Bay Scallop Ceviche with Walla Walla Onion, Cilantro, and Lime
Serves 4


• 1 pound tiny, fresh Long Island bay scallops, trimmed
• 1 Walla Walla or other sweet onion, peeled and diced
• 1/2 teaspoon finely diced fresh green chili (such as serrano or jalapeno) or to taste
• 1/2 cup fresh lime juice
• Sea salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro


Combine the scallops, onion, and chili with the lime juice in a container, tossing to coat.

Cover and refrigerate for 15 minutes.

Remove from the refrigerator.
Uncover and season with salt and pepper to taste.

Toss in the cilantro and serve in small bowls, on toothpicks, or in clean scallop shells.

Enjoy with a margarita.


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