Scallop Plum Ceviche

Recipe courtesy Mark Bittman
Show: The Minimalist Episode: Latin

Photo: Scallop Plum Ceviche

TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: 15 min
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 pound fresh sea scallops, cut into 1/4- to 1/2-inch dice
  • 2 plums, pitted and cut into 1/4- to 1/2-inch dice
  • 1 to 2 teaspoons chopped fresh tarragon, or more to taste
  • 1/4 cup freshly-squeezed lime juice
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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. Taste and adjust seasoning.

Serves: 4
Calories: 119
Total Fat: 1 gram
Saturated Fat: 0 grams
Protein: 19 grams
Total carbohydrates: 8 grams
Sugar: 4 grams
Fiber: 0.5 gram
Cholesterol: 37 milligrams
Sodium: 303milligrams

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 1 reviews

  • on February 01, 2013

    Flag

    This dish is light and hearty all at once. I served it as an appetizer with a glass of wine and hubby said yum, and we both could have stopped there except tacos were already made. I was a little heavy handed on the tarragon, lime and cayenne and we liked the kick. Bittman is already our favorite and we are not a bit squeamish about trying anything he comes up with.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How