1/2 lb scallops, quartered
1/2 cup grape tomatoes, roughly chopped
1 green or red Serrano chiles, seeded and minced
1/4 cup chopped fresh cilantro
1/2 cup finely diced red onion
1/2 cup fresh orange juice
1 tbs fresh lemon juice
1 tbs fresh lime juice
salt, to taste
2 tbs finely shredded unsweetened coconut flakes
Mix all of the ingredients in a glass bowl. Cover and refrigerate for at least 2 hours and up to 16 hours.
Spoon the ceviche into small glasses and garnish with cilantro.
As an appetizer, 2-4 per person, as an entrée, 4-6 per person
Dry scallops off on a paper towel to remove moisture. On a plate, mix ground sumac, salt and pepper and dip each scallop on two sides into the spice blend.
In a hot pan, melt 1-2 tbs butter. Sear scallops for 1-2 minutes on each side. Serve immediately.
As a variation, try Duq'qah seasoning with seared scallops. The scallop ceviche is so flavourful & very easy to make. Check out KarenFood, the blog, for more exciting, tantalizing recipes, tips & motivations.