Depending on where you live, this dish may be timely or seem like a summertime fantasy. For me, it’s sunny and eighty degrees, which is perfect for a meal like this. I know that the Midwest is experiencing a winter that won’t end… Where it used to be that March was “In like a lion and out like a lamb,” this year April is “In like a lion and out like a short faced bear!”
Consider these pictures and this video a gift from Sunny California. 🙂
This ceviche is inspired by my mentor, Chef Al Levinsohn. While I was under his tutelage, we made a simlar preparation that I have added a twist to with mango and avocado. I find these fruits to have a scallop-like texture, so I thought they’d be the perfect fit. Give this recipe a go and find out if I was right or not…
I picked these oysters up at Quality Seafood, which is found at the Redondo Beach Pier. You can find oysters in the seafood section of your local grocery store, just be sure to ask for the pick tags so you can see when they were harvested. It is also useful to scope out the practices of the store employees. I always feel safe going to Whole Foods, but at some of the bigger names like Kroger and City Market, care of live shellfish can be lacking to say the least.
For the scallops, I purchase two pound bags of U10 IQF’s (individually quick frozen) at Costco. I always check the ingredient list and make sure that the only ingredient is Sea Scallops. They sell some at Sam’s that contain Sodium Tripolyphosphate, which I do not recommend.
Get your shuck on, use fresh lime juice and be creative with this, my latest installment of “Fifty Shades of Scallops.”
Reminding you that it is better to be a patient man than a warrior.
PS “Keep It Paleo!”
“Surf and Surf” – Scallop Ceviche with Oysters
Ingredient List for 2 Dozen Oysters or Two Ceviche Lunch Portions:
“Keep It Paleo!”