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What to do with leftover seafood? Freeze. Toss.Cook.Cat food. Who has leftover seafood?

Soup is one answer or something more hearty, a risotto or paella. More interesting, however, is the Whole Foods and Peruvian answer, make ceviche. Cooking fish either way – heat or citrus – sustains its life by killing bacteria that will make the food take a turn.

I know, scallops seem decadent, but I always find them on sale or ‘previously frozen’ (meaning the guy at your grocer’s seafood counter just thawed them from a bag located in your grocer’s freezer section), and the frozen bag of scallops itself is also an option. Finding bargain scallops are worth the hunt because these mollusks are low-cal with luxurious flavor, low-cholesterol, and they are a pure protein packed with omega 3’s.

A few weeks ago we had a party, a big party. I needed cooking help and leaned on chef extraordinaire Sergio Gomez who admirably shopped that very morning at the Santa Monica’s Farmers Market for inspired ingredients. We knew handcrafted pizzas, crudités, flatbreads, and crostinis would be involved, but we left it up to Sergio to determine the specifics based on his farmers market treasure hunt.

Then, Sergio offeredleftover last-minute scallops he had purchased just the day before at Santa Monica Seafood for another party. Are you thinking sloppy seconds? Not me, I was thinking, second chances.

He brought a boatload of scallops that were orphaned by his previous party host only to be exploited by this party host. With these colossal scallops, the size of, well, cans of tuna, Sergio made the most succulent crudités topped with pesto. Big hit. We ate like colossal kings that night…and then Sergio was gone, leaving behind, these behemoth babies for me to prepare. Third time’s a charm.

I’ve posted a ceviche recipe before, and this is not that different, but it is so good made with no other seafood but pillowy scallops that this ceviche deserved its own tribute. Ceviche is the kind of ready-made food that you’ll eat at the refrigerator, digging it out of the bowl with your fork or fingers Neanderthal style.

What, you don’t eat at your refrigerator? I consider it another table. It’s well-lit with a crisp atmosphere and fast service; qualities that would get five-stars on yelp!.

I urge you to try ceviche at home. You’ll love its intense flavor. Tell the kids it’s a special salsa and let them eat it on tortilla chips.

Just a brief word about the dazzling personalized cutting board which was a gift from my best gal pal Elizabeth who lives far away in Chicago. She is a big-time supporter and contributor to crunchtime. And just like a good friend, she fields my absurd complaints, she tells me when I’m wrong (imagine how often that is), she laughs at my jokes, she quotes movie lines, like me, to express herself, and she gives me support when I most need it “Way to go Paula,” (name the movie, hint: there’s Mayo in it). Gracias Elizabeth.

scallop ceviche por favor

preptime 25 minutes – inactive ‘cook time’ is 6 hours serves 6-8

1 lb scallops

1 c fresh lime juice

3/4 c chopped onion

1/4 c fresh orange juice

1 T chopped fresh cilantro

1/2 t salt

1 jalapeño pepper, finely chopped (serrano pepper option)

  1. Cut each scallop into 3/4″ pieces.
  2. Place scallops in glass bowl (non-aluminum). Add lime juice and the remaining ingredients, toss to cover ensuring that scallop pieces will be covered by juices.
  3. Cover and refrigerate for at least 6 hours or overnight.
  4. Serve scallops cold.

recipe provided by your friends at crunchtimefood.com


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