By Chef John Ash
The citrus juices in this delectable dish both prepare and flavor the scallops. Pairs beautifully The Cutrer Chardonnay.
Total Time 1 hour
Prep Time 15 mins
Difficulty Level Easy
1 pound small bay scallops
1 cup (about 10 whole) cherry tomatoes, roughly chopped
1 tsp serrano chile or to taste
1/2 cup chopped fresh cilantro, plus sprigs for garnish
2/3 cup finely diced red onion
1 cup fresh orange juice
1/3 cup fresh lime juice
Drops of hot sauce to taste
1 tsp sugar or so to taste
Kosher or sea salt and freshly ground black pepper to taste
Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 30 minutes but no longer than 2 hours.
Spoon the ceviche into small glasses and garnish with cilantro sprigs.