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2 pounds scallops or boneless fish fillets
1 and 1/2 cups fresh lime or lemon juice
salt
1/3 cup olive oil
1/4 cup canned green chiles, or 1 Anaheim chile, seeded and finely chopped
1 large spring (green) onion, finely chopped
2 tablespoons chopped fresh cilantro
2 garlic cloves, minced
1 teaspoon minced ginger
1/4 teaspoon freshly ground black pepper
If using scallops, remove the tablike muscle that is sometimes
attached to the side, and cut them, if they are large, into halves
or thirds. If using fish pieces, cut them into pieces about 1/2
inch thick and 1 inch square. Place in a glass or stainless steel
bowl and add the lemon/lime juice and 1 teaspoon salt. Stir well,
then cover and refrigerate at least 6 hours, but overnight if you
prefer.
Drain thoroughly, discarding the liquid. In a large bowl, add the
remaining ingredients, adding another 1/2 teaspoon salt. Add the
fish or scallops, toss, and serve at once.
I go a bit heavier on the cilantro and black pepper when I prepare
this.
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Ceviche