Ceviche

Scallop-and-Plum Ceviche (Mark Bittman). Serves 4

Time: 20 minutes

• • 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.

Method:

• 1. In a bowl, toss together scallops, plums, tarragon, lime juice and zest. Season with salt and cayenne.

  2. Let mixture sit at room temperature for about 15 minutes.

  3. Taste and adjust seasoning.

  4. Serve in Martini glasses