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Recipe for bay scallop ceviche

Bay scallop ceviche.

Food styling Sheryl Julian, Isabel Furie, and Valerie Ryan; Essdras M Suarez/Globe staff

Bay scallop ceviche.

Serves 6

In a ceviche, fish is “cooked” in an acidic marinade. In this recipe, sweet Nantucket bay scallops, in season now, are left in lemon and lime juice. Bistro du Midi chef and partner Robert Sisca serves the ceviche in scallop shells (available at Captain Marden’s Seafoods, 279 Linden St., Wellesley, 781-235-0860.) Or serve on bibb lettuce leaves or in small glass or porcelain cups.

1pound fresh bay scallops, rinsed and dried, cut in half crosswise (unless tiny)
1jalapeno or other hot pepper, cored, seeded, and cut into slivers
1Granny Smith apple, peeled, cored, and diced
Salt and black pepper, to taste
Pinch of crushed red pepper, or more to taste
Juice of 2 lemons
Juice of 4 limes
2tablespoons olive oil
½cup chopped fresh cilantro
2tablespoon chopped fresh chives

1. In a bowl, combine the scallops, jalapeno, apple, salt, black pepper, and red pepper. Stir in the lemon and lime juices and olive oil. Cover with plastic wrap and refrigerate, stirring several times, for at least 2 hours or for up to half a day.

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2. Just before serving, stir in the cilantro and chives. Taste for seasoning and add more salt, if you like. Divide the ceviche and some juices among 6 small cups. Adapted from Bistro du Midi

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