Irish Scallop Ceviche (serves four)

This is Patrick Smyth’s recipe for ceviche – a great twist on a Peruvian classic

This Spanish classic is easy to make, and with scallops makes for a foo-foo appetizer which is a specialty in County Cork, Eire. The acidity of the citrus fruit ‘cooks’ the fish, and makes for a nice refreshing appy on a hot summer day.

½ kg bay scallops

Juice from 6 lemons

1 onion  – sliced thinly

2 sticks of celery – diced

2 Tbsp olive oil

1 tbsp ground pepper

½ tbsp white salt

1 tsp ginger – chopped finely

¼ cup fresh cilantro – chopped

In a glass bowl (never metal!) combine the lemon juice, ginger, celery, onion and olive oil. Add the scallops, salt and pepper and toss to coat. Cover and marinate in the refrigerator for no less than 2 hours. If possible, a full day of marinating is best and if there is now enough of the marinade to cover the mixture completely, add some water (not too much) until it is completely submerged, and cover with Saran wrap.  The flesh of the scallops should be white and opaque when ready.

Just before serving, add cilantro and toss.  Serve in glass bowls – Tall ice cream sundae dishes are the best