After several days of good ole southern cooking, it’s good to get back to Maine where just out of the water seafood and garden fresh vegetables are plentiful. The tomatoes are especially good right now, a perfect time to make ceviche, which will be the appetizer for tonight’s dinner.
3/4 lb. salmon fillet
1/2 lb. bay scallops or large scallops cut into smaller pieces
1/3 white onion, diced
1 c. fresh lime juice
1/2 c. orange juice
4 Roma tomatoes or 1 large tomato, diced
2 jalapeno chiles, minced
1/4 c. cilantro, chopped
3 T. olive oil
1 ripe avocado, cubed
Remove skin from salmon fillet if necessary. Cut it into 1/2” cubes and place in a large glass or stainless steel bowl. Add scallops, onion, juices and toss. Cover and refrigerate until the fish is opaque, about 4 hours.
Just before serving, drain and discard excess juice. Add tomatoes, chiles, cilantro, olive oil and mix well. Season with 1/2 t. sea salt. Add avocado and toss gently.
With ceviche and other southwestern flavors on the menu, my thoughts turn to bright colors for the table starting with my favorite containers filled with flowers from the garden. What would I do without my collection of bottles which make flower arranging so easy!
With very little effort, the table is done and has the elements of color, texture and playfulness that characterize many of my tables.