Last year we found ourselves happily in Playa del Carmen for a much needed rest. Our friend Charles knew of a fabulous cervicheria called Aquas Calientes. This place is amazing with the freshest seafood ceviches. The varieties were astounding and we keep wishing we were there again. Here is a recreation of one of the offers on the menu. Of course it tasted better in Mexico!
- 1 pound of bay scallops
- 3 limes
- 1 lemon
- 1/4 of fresh orange juice
- 1/4 cup of onion
- 1 jalapeno
- 3 small orange tomatoes
- 1 avocado
Rinse scallops, dry and cut in half. Juice the citrus and add to the scallops, chop the onion, jalapeno and tomatoes and refrigerate all for at least 2 hours. Right before serving add the chopped avocado and a little salt and pepper. Serve with tortilla chips and or quesidillas!
2 Comments
This was GREAT! I want to try it again with other herbs. And octopus.
Sweetie it’s called Aguas Calientes because the ceviche is spicy. “caliente” means hot as in spicy, not temperature, and so the idea is that they serve spicy bites from the sea. That’s my interpretation, anyway.