Margarita Scallop Cocktail
Sourced from The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital by Alejandro Ruiz and Carla Altestor. Engish translation copyright and reprint permission by Alfred A. Knopf (2020, $35).
- 1 cup lime juice freshly squeezed
- 1/4 cup olive oil
- 1 tbsp salt
- 1/2 cup red onion julienned
- 1 tsp chili chiltepin toasted and finely ground
- 2 cups cucumber peeled and seeded, sliced into half circles
- 14 oz scallops cut into small cubes
- 1/2 cup peanuts toasted and peeled (see note)
- 1 avocado sliced, for garnish
- saltine crackers for serving
- cilantro flowers for garnish (optional)
- Fill a large bowl with ice and a bit of water. Place a smaller bowl inside, where you'll prepare the ceviche. (This keeps the ceviche cold and at the proper temperature when serving.) Add the lime juice, olive oil, and salt, and let sit until the salt dissolves.
- Add the red onion, chile chiltepin, and cucumber, and set aside for 5 minutes. Add the scallops and leave to marinate for 15 minutes, stirring occasionally. Divide into serving bowls, garnish with peanuts and avocado, and serve with saltine crackers. Garnish with cilantro flowers (optional).
Buy unsalted peanuts and toast them in a dry skillet. Watch carefully because they can burn quickly. Remove from pan immediately to let cool completely before adding to ceviche. Chiltepin peppers are small, round, extremely hot, and also known as bird’s eye peppers. They can be purchased online already roasted though various purveyors. Google and take your pick. Or you might find them at a Mexican market. Most suggested substitutes aren’t widely sold in grocery stores, including several Thai peppers and peri-peri. The flavor is smoky so you might substitute chipotle chile powder, suggests the reviewer. A purist may scoff but start with a small amount depending on your tolerance for spicy food. A smattering of dried red pepper flakes could work, too.