Dinner tonight! Scallop ceviche

Tonight’s dinner recipe is a Culinary SOS request from Amanda in Encino:

“We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to “cook” them. It looked beautiful, tasted even better and seemed pretty simple to make. Could it be that easy? Would they be willing to share the recipe? It would be a great way to impress my friends this summer.”

Simple, bright and full of fresh flavors, this ceviche from Las Ventanas al Paraiso comes together in about an hour.

For more quick-fix dinner ideas, check out our video recipe gallery. Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

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Baja baby scallops ceviche

Total time: About 1 hour

Servings: 4

Note: Adapted from Las Ventanas al Paraiso

1 pound, 5 ounces cleaned bay scallops

3/4 cup lime juice (from about 8 limes)

1/3 cup minced red onion

1/3 cup seeded and diced tomato

1/2 cup peeled, seeded and diced cucumber

1 seeded and diced jalapeño, or to taste

Scant 1 cup diced cilantro, from about 1 bunch

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

1. In a medium bowl, marinate the scallops in the lime juice for 30 minutes, covered and refrigerated, tossing every 10 minutes.

2. Strain and save the lime juice. Stir in the onion, tomato, cucumber, jalapeño and cilantro. Stir in the olive oil and season to taste with salt and pepper, and add back lime juice to taste as desired. Serve immediately.

Each serving: 238 calories; 26 grams protein; 8 grams carbohydrates; 1 gram fiber; 11 grams fat; 2 grams saturated fat; 49 mg. cholesterol; 2 grams sugar; 244 mg. sodium.