Scallop-and-Plum Ceviche

By Mark Bittman

Scallop-and-Plum Ceviche
Evan Sung for The New York Times
Total Time
20 minutes
Rating
5(116)
Comments
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Ceviche is a perfect summer appetizer: light, refreshing and cooking-free. Citrus — sometimes lemon or bitter orange, but in this case lime — does the “cooking” for you. It doesn’t get much simpler than this: a few minutes of chopping, a few seconds of stirring and a quarter of an hour of doing absolutely nothing.

Featured in: Ceviche, a No-Cook Meal

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Ingredients

Yield:4 servings
  • 1pound fresh sea scallops, cut into ¼- to ½-inch dice
  • 2plums, pitted and cut into ¼- to ½-inch dice
  • 1 to 2teaspoons chopped fresh tarragon, or more to taste
  • ¼cup freshly squeezed lime juice
  • ½teaspoon grated lime zest
  • Salt
  • Pinch cayenne pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

98 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 14 grams protein; 445 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl, toss together scallops, plums, tarragon, lime juice and zest. Season with salt and cayenne. Let mixture sit at room temperature for about 15 minutes.

  2. Step 2

    Taste and adjust seasoning.

Ratings

5 out of 5
116 user ratings
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Comments

Heidi

this is an outstanding first course in the hot days of summer!!! Make sure the scallops aren't injected(blah), the plums are ripe and use fresh tarragon only, if you don't have fresh tarragon, use basil and mint combined.

Cynthia Welden

I've made this twice using Santa Rosa plums. It's delicious! Great combination of flavors.

Paola

What an delicious and easy to put together summer recipe for a starter dish. I made it to welcome Spring. It was such a crowd pleaser that most of it was gone by the time I got around to serving myself a dish! I couldn’t find plums that were convincing enough to mix with the fresh dry scallops I bought for the recipe. So instead I used ripe mangoes and the result was outstanding. Definitely use fresh tarragon. I served mine with plátano chips and a side serving of cubed avocado.

Mary Smith

Bittman’s palate is so good. I don’t like tarragon normally, I doubted tarragon and chives, I took a deep breath and followed the recipe and it was brilliant.

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