Yesterday was the summer solstice, and to celebrate the longest day of the year, Pete and Barb hosted a wine dinner at their house, which always entails exquisite vino and euphoric dishes that cause your knees to collapse to the floor. One of the courses was a scallop ceviche that's easy to make, a guaranteed crowd pleaser and a perfect starter to the summer season. Barb recommends pairing it with a pinot noir, preferably the Jean Lefort pinot that retails for under $11 at Marczyk Fine Wines.
Sea Scallop Ceviche
2 pounds sea scallops, sliced thin against the grain 3 firm avocados, diced into 1/2-inch cubes 1 red onion, peeled and diced 1 red bell pepper, diced 1 bunch cilantro, chopped 2 jalapenos, sliced into thin rings, seeds intact 2 cups fresh lime juice ½ cup olive oil Salt and pepper to taste
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1. Combine scallops with lime juice in a glass bowl, mix well and allow the citrus juices to "cook" the scallops for one hour. 2. Add the remaining ingredients, avocados through olive oil, and mix gently. Season to taste with salt and pepper. 3. Divide the ceviche equally on top of tortilla chips and serve immediately.