The Savory Suitcase

Recently we had the opportunity to go scalloping for the very first time. We decided the best way to prepare and enjoy our fresh caught scallops was by making a fresh and vibrant ceviche. Here is everything you need to know about planning your scalloping excursion and the recipe to enjoy these fresh caught bay scallops.

Gone Fishin’

Scalloping season is a pretty short window of time usually between July and September. It is longer in Pasco county, some areas only have a few weeks. If you are planning a trip, the first step is to check out the Florida Fish and Wild Life for season, areas and bag limits.

We booked our tour with Manatee Tour and Dive, but there are many charters in the area that will take you out to the area where scalloping is allowed, and even help you find the spot where the fish are biting, or well, where the scallops are resting? We chose Manatee Tour and Dive because they offer a group tour where you sign up for just the people in your group, which means you could end up going with another family. A lot of tours in the area are private, but quite a bit more expensive. But if you had a larger group, this might be ideal. This just worked out best for us since there are only two of us.

Scalloping is actually a lot like an Easter egg hut, but in the ocean and you need a snorkel. The scallops rest within the sea grass on the ocean floor, and you dive down to scoop them up. Typically earlier in the season is most fruitful, as you get closer to the end of season, you might have to hunt a little bit harder. We didn’t end up with a huge haul, but honestly we were both fine with that, it was really more about the experience.

It’s Not Actually Raw

Ceviche usually gets lumped in with dishes like sushi and tuna tartare as completely raw. However ceviche is actually fully cooked. The acidity in the lime juice reacts with the fish, or scallop protein and causes it to become opaque and firm while absorbing flavor. For the scientific crowd, this is called denaturing—a process you’re probably more familiar with using heat, or traditional cooking. The reaction created makes it safe to eat for almost anyone, with a few caveats. If you are at higher risk for complications from foodborne illness, like anyone who may be pregnant or immunocompromised, you might want to skip this meal.

Go with the Flow

This recipe is pretty adaptable. Want it a little more spicy? Add a few more jalapenos. Want it a little more zesty? Bump up the red onion and the bell pepper. The only limit is your pantry and preferences.

Ingredients

Instructions

Clean your scallops. If yours just came out of the ocean, this is a really crucial step. If yours came from a grocery store, this is probably less important. Blot them dry with a paper towel, and then rest in a bowl sitting in another bowl of ice, or back in the fridge.

If you are using bay scallops they will be small enough to leave whole, but if you are using anything bigger, you will want to slice them into quarters.

Zest both the limes and oranges into a small bowl. Juice the same limes and oranges into the same bowl to create your scallop marinade. Pour over the scallops, and let sit in the fridge for at least an hour, up to 6 hours.

Slice the red onion, red bell peppers, and jalapenos into small cubes, removing the seeds and veins from both of the peppers.

Cube the avocado into larger pieces, be careful to not mash them up, we aren’t making guacamole, after all.

Rough chop the cilantro.

Into a bowl combine all of your fresh chopped ingredients, add in your sugar and a pinch of salt.

Once at least an hour has passed, you can toss together your ingredients, and begin a final taste test. Adjust the salt, sugar or heat to your preference, and enjoy.

_{Please note, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please discuss with your doctor to make sure this recipe is safe for you.}

Join us onboard as we scallop on our YouTube video: