Motivating to make dinner (or turn on the oven) in the heat of summer is hard. That’s why easy no-cook cooking this time of year is a no-brainer! Our go to lazy-girl meal of the moment: Crunchy Scallop Ceviche Tacos. They’re loaded with fresh summery flavors and couldn’t be simpler to make — just toss the ceviche ingredients in a bowl and let them hang out in the fridge for a few hours. When you come back, dinner’s ready!
Crunchy Scallop Ceviche Tacos
Serves: 2 to 4
1 pound sea scallops, quartered
1 bunch radishes, very thinly sliced
1 shallot, minced
1 jalapeno, minced
1 cup multi-color grape tomatoes, quartered
1/2 cup thinly sliced scallions, white and light green parts only (about 3)
1/2 cup fresh orange juice
1/2 cup fresh lime juice
2 teaspoons salt
4 to 6 crunchy taco shells
1 to 2 avocados, sliced
Lime wedges, for serving
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1. Toss the scallops, radishes, shallot, jalapeno, tomatoes, scallions, orange juice, lime juice, and salt in a glass bowl. Cover tightly with plastic wrap and refrigerate, stirring at least once, four to six hours.
2. Divide the ceviche among taco shells using a slotted spoon. Top with sliced avocado. Serve with lime wedges.
Photographed by Erin Phraner