Scallop Ceviche

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Ingredients:
1 1/2 lbs. bay scallops
1 mango
1 Serrano chili
2 limes
2 lemons
5 leaves basil, chopped
3 leaves mint, chopped
1/2 tsp. black Pepper
Pinch of salt
Tortilla chips

Preparation:
Dry scallops with paper towels then cut into quarters and place in bowl.  Juice limes and place in bowl with scallops.  Toss and put in refrigerator to cure for at least 30 minutes to 1 hour.

Peel mango then chop into quarter inch pieces.  Juice lemons and combine lemons and mango into separate bowl.  Seed and finely chop chili.  Add chili, basil, mint and black pepper to mango.

Drain scallops and add to mango.  Taste, add salt and adjust seasonings as necessary.

Serve with tortilla chips.

Variation:
Substitute sea bass, shrimp or other white fish for scallops.

History:
Chef George (at Chef Tech Cooking School) tossed this together in an effort to use some bay scallops (with water) that were purchased by mistake.  It ended up being the favored dish during the seafood class that included fried calamare.

Salmon Ceviche

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Ingredients:
1 Tbs. chopped minced garlic
1 lb. skinless Alaskan Salmon or wild salmon not farm raised
1 cup diced fresh tomato
2 avocados, peeled and diced
1/4 cup finely diced red onion
1/2 cup diced jalapeño
1 cup peeled, seeded and diced cucumber
1/4 cup chopped fresh cilantro
1/2 cup lime juice
1/2 cup lemon juice
Tortilla chips for dipping

Preparation:
Cut salmon into 1/4 inch cubes. Combine salmon, lime and lemon juice in a bowl and set in refrigerator. In a large bowl, combine tomato, cucumber, jalapeño, red onion, cilantro, and garlic. Gently fold together. Fold in the salmon with juices and put back in refrigerator for an hour up to overnight. Just before serving, fold in diced avocado.

 Serving Suggestion:
I like to serve the Ceviche in individual bowls along with tortilla chips or scoops for dipping.