As Horwitz points out, acidic marinades actually “cook” delicate seafood such as scallops. In some cases this is desirable, as in this quick recipe for ceviche, featured at the Joy America Café.
1 pound fresh sea scallops, rinsed and drained, with attached muscles removed
2 cups fresh orange juice
1/2 cup tomato juice
1/4 cup lime juice
1/4 cup lemon juice
4 cloves garlic, finely chopped
1/2 cup chopped jalapeño peppers, membranes and seeds removed (wear rubber gloves)
1/2 cup chopped white onion
1/2 cup coarsely chopped cilantro
salt and pepper, to taste
After cleaning the scallops, set aside in a large bowl. Mix all the remaining ingredients in a separate bowl, large enough to accommodate the scallops and marinade. Let the scallops marinate for about one hour, in a refrigerator. Serve chilled, well dressed with the marinade. Serves 6.
