Sarasota's Scallop Ceviche

Step 1: Note ... The key to this dish is to dice everything approximately the same size. You don't want too fine of a dice, but you do want a nice size that would be appropriate for dipping and to 'top' crackers. Obviously, if you are serving this more as a salad for a sit down dinner - you could use a bit larger dice.

Step 2: Scallops and Marinade ... Add the lime juice and onions to a large glass bowl (do not use a metal bowl). For the scallops, it will depend on the size as to how you prepare them. I prefer to use sea scallops; which I cut in 3rds. But, if using bay scallops, they would not need to be cut. Also, you could use snapper, sea bass, or cod; again, cutting them in a nice dice. The fish will break down, so don't cut them too small.

Step 3: Add the scallops (or fish) to the bowl and toss well to combine. Make sure the scallops (or fish) are completely covered with lime juice; otherwise, you will not 'marinate or cook' evenly; cover with plastic wrap and refrigerate. The scallops I usually let go 1-2 hours until the scallops are no longer opaque, and look cooked vs. raw; the fish can take a bit longer, up to 4 hours. Cod is a bit more dense compared to snapper, so it can take longer - just check the seafood as it marinates.

Step 4: Salad ... Add the orange juice, peppers, tomato, garlic, olives (if you decide to, they are very good), cilantro, olive oil, a pinch of both salt and pepper (go easy, you can always re-season), to a serving bowl and toss well to combine. Try not to break up the tomatoes too much.

Step 5: Drain the scallops and onions in a colander or strainer and add to the vegetables. Toss once again, and season with salt and pepper if necessary. Cover with plastic wrap and refrigerate 15 minutes as you prepare the avocado - you don't want the salad to set more than 30 minutes before adding the avocado and serving.

Step 6: Finish ... Add the avocado, lightly toss, garnish with extra cilantro if you want, and serve. Serve in a decorative bowl and surround with saltine crackers or tortilla chips. Or, for a more 'elegant' presentation, line a martini glass with baby greens and fill with the ceviche. Garnish with a couple of tortilla chips and ENJOY!