Grilled Scallop Ceviche
Recipe courtesy of DINOSAUR BAR-B-QUE (10 Speed Press, 2001), by John Stage and Nancy Radke

Ceviche is a form of citrus marinated seafood salad that originated in its current form in the Viceroyalty of Peru. The marinade used in ceviche is citrus based, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat.

1 1/2 pounds sea scallops (preferably dry-packed)
2 tablespoons minced seeded jalapeno pepper
1 cup Mojito Marinade (see below)
2 tablespoons finely diced red bell pepper
1 lime, cut into 8 wedges

Plop the scallops into a glass or stainless steel bowl. Combine the jalapenos and the Mojito Marinade and pour over the scallops. Marinate for 1 to 2 hours in the fridge.

Fire up the grill; then get back inside and fish the scallops out of the marinade, reserving the marinade. Dry them off really well, and string them onto skewers (if you're using bamboo skewers, soak them in water for 10 minutes before skewering).

Pour the marinade into a small saucepan and bring it to a rapid boil. Toss in the red peppers, turn the heat to low, and simmer for 2 minutes. Keep sauce warm.

Grill the scallops over the hot coals for about 2 minutes on each side, or till the edges are tinged with a rich brown color and the flesh turns opaque.

Ring a plate with lime wedges. Slide the scallops off the skewers and pile them up in the center of the plate. Pour on the sauce and serve family style, with a bunch of toothpicks so everyone can dig in.

Serving suggestions: For lunch serve with a green salad and crusty bread on the side. For dinner, serve with asparagus steamed with lemon slices and yellow rice.

Mojito Marinade
1/4 cup chopped garlic
1/2 cup chopped onion
2 cups fresh orange juice
1/2 cup fresh lime juice
1/2 cup olive oil
4 teaspoons kosher salt
1 tablespoon black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon chopped fresh cilantro

Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan till just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slice the contents of the bowl into the hot oil--be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks.

Makes 2 1/2 cups