Although elegant, this ceviche couldn't be easier. Buy "dry," diver or day boat scallops for the best results. Pairs fantastically with our Rutherford Sauvignon Blanc.
3-4 diver scallops (ask for U8-U10 size)
1 Tbsp red bell pepper, finely diced
1 Tbsp yellow bell pepper, finely diced
1 Tbsp fennel, finely diced
½ Tbsp shallot, minced
1 tsp lime zest
1 tsp chives, minced
1 Meyer lemon, juiced
2 limes, juiced
Salt and pepper to taste
Combine all ingredients except salt in a stainless steel bowl set over an ice bath. Cover and refrigerate over the ice bath overnight or up to 36 hours.
Prior to serving, add salt to taste. Serve ceviche cold in individual spoons or cucumber cups, as a dip, or on top of salad greens.