Summer entertaining requires a repertoire of refreshing, taste-bud tantalizing appetizers to stimulate palates and appetites that may be dulled by summer's heat. This appetizer is my favorite for summer! I started making this as a caterer about a dozen years ago, and it still delights me. It is bright, light, and crisp, the seafood succulent and satisfying. There's no cooking, as the scallops are "cooked" with the acid in the lime juice-how easy! Place the ceviche in a bowl over ice to serve a crowd accompanied by a basket of tortilla chips, or serve it in martini glasses on a plate to hold the tortilla chips for a sit-down dinner. Either way, you and your guests will savor every last bite! Serves 6, but can easily be doubled.
1/2 cup very-finely chopped sweet onion, such as Vidalia
3/4 cup freshly-squeezed lime juice
1/2 pound bay scallops, fresh, or thawed frozen
1 1/2 cups Clamato juice
1 cup seeded, diced ripe tomato
2 Tablespoons finely minced jalapeno pepper
2 Tablespoons finely minced cilantro
1 cup chopped avocado
1/2 pound lump crab meat (claw meat if that's all you can find, but not preferred)
6 sprigs cilantro
6 lime wedges
6 ounces tortilla chips
Combine the first 3 ingredients in a medium bowl, cover and chill 2 hours.
Place the Clamato juice in a small saucepan, bring to a boil and reduce to 1/2 cup. Chill the reduced juice.
Add clamato juice, tomato, jalapeno, and cilantro to the scallop mixture. Chill for 2 more hours to allow the scallops to finish "cooking".
Fold in the avocado and crab meat. Garnish with cilantro sprigs and lime wedges. Serve with the chips on the side.