The selection of the month from Chef Palmeri is Scallop Ceviche. “In this ceviche, the lime juice denatures the protein in the scallops, allowing them to cook without heat,” added Palmeri.

Ingredients:
2 cups bay scallops
1 cup fresh lime juice
¼ cup freshly chopped cilantro
1 tsp minced garlic
2 red jalapenos, finely diced with seeds
¼ cup lime zest
1 red onion, finely minced

Directions: Mix all ingredients and marinate for 24 hours in refrigerator. Spoon ceviche into martini glass and add enough liquid to cover. Garnish with fresh lime zest. Serves four.

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