Servings: 6 servings for an appetizer or 2 servings as dinner
Melt in your mouth! That's how I can best describe this ceviche with scallops, avocado and nectarines. The most wonderful part, besides being delicious, is that it cooks in 20 minutes — yes, 20 minutes! You could say a big part of my life revolves around cooking — even while I walk on my treadmill, the cooking channel is on! It makes the walk not so boring, plus I always learn something! One of the chefs on one morning made a version of this dish, but very simple with just plums and scallops. And of course, me being me, I had to make it my own by adding in the things that I love: tomatoes, chile, cilantro, onions, all of the usual suspects. To keep with the original, I added nectarine, still firm and slightly sweet. It was perfect! This is a quick, tasty, and light appetizer a small dinner party or dinner for two.
2 Roma tomatoes deseeded and diced
1small red onion sliced into thin strips
1small poblano pepper finely diced
1 to 2 serrano peppers minced
1large nectarine, slightly soft, but still firm, diced
Lay the scallops on a plate and with a couple of paper towels press down gently to remove excess moisture. Cut into quarters and transfer to bowl, set aside. In a large glass bowl, add the red onions and all of the juice from both the lemons and limes. Add the scallops to onions and stir gently.
While the scallops cook and onions marinate, prep the rest of the ingredients, leaving the avocado for last. Add ingredients to bowl as you chop, but wait to mix in until done with all chopping. Season with salt to taste. Stir well to combine. The scallops only take 20 minutes to cook in the citrus juices. Fold in the avocado, serve with saltine crackers or tortilla chips.
If you do not like nectarines, you could add mango instead. If you want to combine other seafood, I would suggest poaching the shrimp or fish in salted water for just a few minutes, then cooling completely and folding into the prepared ceviche.