Sea Scallop Ceviche

I have been struggling to get a post up the last several days. I lost a close friend recently and although I had been mentally preparing for this for years, it hit me substantially harder than I anticipated. Loss sucks. But today I woke up thinking about my friend and all the many good memories. My friend was wicked smart, loving, deeply kind, and hysterical. 27 years of friendship is a special thing, I was truly fortunate to have known her.

Today I felt inspired to post this sea scallop ceviche recipe because it reminds me a lot of my friend. She loved food (especially seafood) and cilantro and lime were two of her favorite things. She also loved my blog. Ceviche was a dish my friend and I shared when we were last together, in a place she loved–the desert. I did not develop this specific recipe for my friend, but going forward it will forever remind me of her. Another good memory to hold onto.

All my friends poke some fun at me because, when we eat out, I invariably order scallops. No one else in my house eats them, so I have to get my fix while I’m out. Perfectly seared sea scallops, served with almost anything, are divine to me. On a salad, with roasted vegetables, creamy polenta, or almost any grain at all, are always delicious. Scallops are found all over the world, from the intertidal zone to the deep sea. They are a phylum mollusca, a group that includes squid, clams, mussels, and oysters. Scallops are in a specific group of mollusks called bivalves, which have hinged shells.

Unlike most bivalves, they can swim by clapping their shells together quickly—a motion controlled by their powerful adductor muscle (the round, fleshy part we eat). This clapping motion moves a jet of water past the shell and propels the scallop forward. Surprisingly, scallops are rather quick. I find this fascinating. Sea scallops have shells that can grow as big as 9 inches. Bay scallops are smaller, with shells typically no larger than 4 inches.

In the warmer months, I love to make sea scallop ceviche. A quick and easy dish does not require a stove, and in my house, is just for me. With their slightly sweet, mineral taste, scallop ceviche is both refreshing and healthful. This is a go-to appetizer, especially when it’s hot out, and one that requires very little prep time. While any kind of ceviche can be delicious, scallop ceviche is extra special, because it’s not something you see on menus as often.