On Friday night we had such a delicious scallop ceviche that I just have to share. It was my first time making it, but I’ve had it many times before. Sometimes I find that the lime in ceviche is overpowering, so I used the juice of one orange along with two limes. It was much more mellow, but still so fresh. I threw in some ripe mango, chile peppers and fresh cilantro. The scallops were sliced as thin as I could, so they “cooked” very quickly. It only sat for about ten minutes. We ate it with slices of toasted baguette and thin slices of avocado. So good. And I didn’t even have to turn on the stove or oven in our hot, hot apartment.
I got the idea from this list of 101 meals that can be made in ten minutes, which is a must-read. These are my kind of recipes - given in one sentence. Sometimes I just want the idea behind the dish, not exact quantities and timing, and these are really fantastic ideas.
About
Britt McMaster is addicted to cucumbers. She and her husband, Ryan, live and work in a tiny apartment in downtown Vancouver, BC. Both Ryan and Britt love to write lists of all their ideas on action sheets, and they have pages and pages. They write especially quickly after they've each had a dry cappuccino or two. Most of those fanciful ideas will stay on paper, but Cucumbersome is Britt's platform to try some out.
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- Searching for short-ish black rain boots with big gold buttons on the side... know who posted them? Vancouver is ever so rainy.
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Thanks for the link… 101 10 minute meals!? Genius. I love Mark Bittman.