2 tablespoons key lime juice (from 6 key limes)
1/2 scallion, thinly sliced
1/8 jalapeño, finely sliced
1/4 teaspoon sugar
pinch salt
1 teaspoon chopped fresh cilantro
1/4 clove garlic, grated
2 sea scallops (about 1/4 pound), diced into 1/4-inch cubes
1 plantain, sliced lengthwise 1/4 to 1/2-inch thick
vegetable oil for frying
In a bowl, mix together the key lime juice, scallion, jalapeno, sugar,
salt, cilantro, and garlic.
Add the diced scallops, and toss. Cover, and refrigerate for 2 hours.
Take the ceviche out of the fridge to take the chill off.
Meanwhile, fill a cast iron skillet halfway with vegetable oil, and
heat to 350 degrees F.
Fry the plantains 3 to 4 minutes, until golden and crisp. Drain on a
paper towel, and season with salt while still hot.
Serve the scallop ceviche with the hot, fresh plantain chips.