Wednesday, March 7, 2012

Recipe: Scallop and Black Plum Ceviche

Pretty and delicious.

This is a tasty recipe (see video here) from Mark Bittman (The Minimalist).  Though it is not as low carb as my usual recipes, it was a nice, light, refreshing change. At about 5 grams of net carbs per gigantic serving, it fits within my carb budget.

I made it with tarragon.  Surprise!  I discovered that I dislike tarragon intensely, so next time I make it, I will add either mint or parsley for some green and a little flavor.

The recipe comes together in a snap, and sits for just about 20 minutes before eating.  Although I portioned it to make 4 servings, this recipe would be great to serve as an impressive (and super easy) appetizer at a dinner party.  It would probably make 8-12 servings.

  • 1 pound fresh sea scallops, cut into 1/4 inch dice
  • 2 plums, pitted and cut into 1/4 inch dice
  • 1 to 2 teaspoons chopped fresh mint or parsley, or more to taste
  • 1/4 cup freshly squeezed lime juice
  • 1/2 teaspoon grated lime zest
  • Salt
  • Pinch cayenne pepper

  1. In a bowl, toss together scallops, plums, tarragon, lime juice and zest. Season with salt and cayenne. Let mixture sit at room temperature for about 15 minutes.
  2. Taste and adjust seasoning.

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