Scallop Ceviche

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.