You know when people tell you there’s good news and bad news and then make you pick which you want to hear first?
I always pick the bad first. Not quite sure if there’s some underlying meaning to that but in today’s circumstances here’s the bad news:
My beloved fish market seems to have jacked up the price of wild salmon like $5 a pound lately. If I did emoticons in blog posts, I’d insert one big unhappy face here. But I don’t because I’m not 12.
The good news:
They seem to have simultaneously made these gorgeous wild sea scallops affordable now instead of the $20+ a pound they were before.
So, I’ve been buying a lot of scallops lately for my weekly seafood fix.
When it comes to scallops, my go to is this quick and easy lemony tomato herb scallop dish. Literally, that’s pretty much all I do with them and while that dish is delicious (and so easy), I’m a bit sick of it.
Bringing us to this ceviche. I adore ceviche. It’s tangy, refreshing, healthy and so simple to make. The only thing is I didn’t want to wait 4-6 hours for the fish to “cook” in the lime juice like a typical ceviche requires. So, after screaming bloody murder when a frog jumped out at me after opening the door to the propane tank on the grill, I half cooked them on the grill before tossing with the rest of the ceviche mixture.
The result is a super refreshing, super citrusy (thanks to the double kick of lime juice + Nakano citrus seasoned vinegar) summer appetizer or light meal. It would be perfect to serve at a BBQ with chips instead of your typical salsa or equally as awesome over some greens for dinner.
- 1 pound sea scallops, rinsed and pat dry
- 1½ tablespoons extra virgin olive oil, divided
- salt and pepper
- ½ cup chopped cucumber
- ½ cup chopped orange
- ½ cup chopped tomatillo
- ¼ cup chopped grapefruit
- ¼ cup chopped red onion
- 2 tablespoons chopped cilantro
- juice of 1 lime
- 1 tablespoon Nakano Citrus Seasoned Rice Vinegar
- Preheat grill or grill pan to medium-high.
- Drizzle 1 tablespoon of the olive oil on the scallops and season with salt & pepper.
- Grill on each side for about 1 minute until you see grill marks. They don't need to be cooked through as they'll "cook" more in the ceviche mixture later.
- Remove from grill and set aside.
- Combine the remaining ingredients in a large bowl.
- Chop the scallops and toss together in the bowl until combined.
- Cover and refrigerate for 1 hour.
- Serve cold.
This post is sponsored by Nakano as part of my ongoing brand ambassadorship with them. All opinions, content and photography are my own.