cookbook spotlight: Fresh Fish

styling by Catrine Kelty | photo by Keller + Keller

Fresh Fish

Living along the same shores at Jennifer Trainer Thompson, I immediately knew that I would love her new book, Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching and Roasting Seafood. While the book is filled with countless recipes for all of your favorite seafoods and how to prepare and cook them, the book is really so much more than that. It’s a nod to all things seafood certainly, but it also focuses on the importance of sustainable choices. It’s filled with stories about her time growing up along the coast of Buzzards Bay (Massachusetts), history of the New England region, and personal photos and essays that have clearly shaped her love of seafood along the way. It’s the kind of book you curl up with and read, cover to cover, and then bookmark all of the recipes you want to make. While there are countless ones that caught my eye that I’ll be trying in my own kitchen, but it was this classic ceviche that I wanted to share with you. Because in the summer, quick, make-ahead dishes that can also be doubled for easy entertaining, are really some of our favorites. I hope you love this one as much as we do.

bay scallop ceviche

bay scallop ceviche

The size of large pearls, bay scallops are perfect for this centuries-old Peruvian method of “cooking” fish by marinating it in citrus juice.

  • 6 ounces bay scallops, rinsed well in cold water and drained
  • 1 1/2 tablespoons diced scallion
  • 1 1/2 tablespoons diced red pepper
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon grated orange peel
  • 1 teaspoon finely chopped fresh habanero or jalapeño, seeded
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Plantain chips, for serving
  1. Combine scallops, scallion, pepper, cilantro, orange peel, habanero (or jalapeño), lime and orange juices in a bowl. Season with salt and pepper. Cover with plastic wrap and refrigerate, stirring occasionally, for 1 1/2 hours. Scallops should be opaque on outside and pink inside (if you want them opaque inside, marinate for 3 hours).
  2. Spoon ceviche into small glasses and serve with plantain chips.

Serves 2.

Reprinted with permission from Storey Publishing.


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