# Scallop Ceviche

Last updated 2020-06-01 05:14:17 SGT

## Recipe Proper

### Ingredients

• 150g dry-packed scallops, sliced into 1cm cubes
• Juice from half a lime (I used Persian limes, although I guess other kinds work).
• Half white onion, thinly sliced (a coarse dice also works)
• Cilantro, finely chopped
• Salt to taste

### Directions

1. Toss all ingredients together
2. Refrigerate for at least 4 hours before consumption.

## Notes

• It is no secret that I really like scallop sashimi. Prior to the coronavirus outbreak I had just discovered that Elm City Market stocked frozen scallops by Naked Seafoods (1 lb of sashimi-quality, fairly large Maine scallops for US$15, an absolute steal). I proceeded to consume a bag a week until the coronavirus hit. The next time I visited Elm City Market again I was absolutely shattered to see that the only scallops in stock were either really small ones (for$17 a 1 lb bag bag) or really large ones (for \$24 a bag). I sprang for the really large ones a week ago, and while I of course enjoy them, I don't think I can justify to myself the cost of continual consumption.
• I managed to convince Dhruba (incredibly unadventurous eater — eats no meat other than chicken, shrimp, and some fish) to try some of this. He eats scallops now.
• I've had this on (jasmine) rice and on tortilla chips. The latter reminds me of guac (and as it happens I also made guac today). I imagine this would work very well as a taco filling, but don't take my word for it.