Ceviche, by way of asia
Mexican cuisine
This recipe has its basis in a recipe for Portuguese marinated scallops from an article called "Provincetown's Yankee-Portuguese Flavor" published in Gourmet magazine way back in the '80s. The original called for raw scallops; I always make it with cooked cod. I love the sharp, tangy flavors, here I have Asianized them with soy, scallions and sesame oil.
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