SCALLOP-AND-PLUM CEVICHE

Scallop-and-Plum Ceviche image

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.

Provided by Mark Bittman

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound fresh sea scallops, cut into 1/4- to 1/2-inch dice
2 plums, pitted and cut into 1/4- to 1/2-inch dice
1 to 2 teaspoons chopped fresh tarragon, or more to taste
1/4 cup freshly squeezed lime juice
1/2 teaspoon grated lime zest
Salt
Pinch cayenne pepper

Steps:

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.
Taste and adjust seasoning.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 1 gram, Protein 14 grams, SaturatedFat 0 grams, Sodium 445 milligrams, Sugar 4 grams, TransFat 0 grams