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Saturday, August 7, 2010

Scallop Ceviche from the Minimalist

I absolutely love the simplicity of Mark Bittman's recipes in the New York Times. After watching his video of Scallop-and-Plum Ceviche I had to try it myself.

Ceviche is one of my favorite foods because it's refreshing and packed with flavor from fresh ingredients. This was my first time making ceviche so I was amazed at how quickly the acid from the lime "cooked" the scallops. The result was a complexity of flavors that balanced each other out for a perfect finish. The best part was that it only took 5 minutes to prepare.