If you want an easy dish to enjoy on a hot August night, whip up this refreshing scallop ceviche from Solbar at Solage Resort & Spa. Make sure you stop by the Calistoga Farmer’s Market first to pick up the ingredients, including the scallops from Santa Rosa Seafood-they always have a terrific selection of fish! The Calistoga Farmer’s Market is open year round on Saturday’s from 9:00AM-1:00PM.
Scallop Ceviche, Solbar
1/2 pound bay scallops
2 tablespoons finely minced red onion
1 tablespoon finely minced Fresno chile
Juice of 4 limes
1 1/2 tablespoons kosher salt
Fresh cilantro leaves
20 crisp tortilla chips
Instructions: Mix all the ingredients except the cilantro and chips in a nonreactive bowl. Cover and refrigerate overnight, stirring once or twice. Taste before serving, adding additional salt as necessary. Arrange tortilla chips on a platter and scoop 1 tablespoon of ceviche mixture onto each chip. Garnish each chip with 1-2 cilantro leaves and serve.
Makes 4 servings