Why This Recipe Works
After experimenting with a variety of seafood for our ceviche recipe, we settled on sea scallops for their sweet taste and silky texture and the fact that they're available nationwide. To ensure speedy cooking, we cut the scallops into very thin rounds. A soak in lemon or lime juice for just 30 minutes turned out to be ideal. The tart taste of the acid was strong enough by that time to accentuate the sweetness of the scallops; in addition, the scallops’ exterior was opaque and firm while the inside was contrastingly tender and silken.