Scallop ceviche

Mexican menus frequently feature shrimp, fish, and tuna, but scallops should not be overlooked! The journal Developments in Aquaculture and Fisheries Science investigates Mexico's many trials and tribulations since first introducing bay scallops to commercial fisheries in the 1980s. Scallops have since become a staple in Mexico, providing delectable competition to the contrasting Peruvian ceviche. While scallops are deliciously stuffed into a fire-charred taco with salsa verde, sour cream, chopped lettuce, and tomato skip the tortilla and "deconstruct" your ceviche for a more "grown-up" dinner! Fresh citrus fruits complement the brininess of either type of scallop and add to the coastal call of the wild.

A touch of papaya or mango adds a Caribbean flair. Whatever fruits you choose, drizzle with honey, squirt with lime, and top with coconut flakes. The avocado cuts through the citrus and acts as a creamy go-between, while the honey softens the sweetness. If you really want to feel like you're on vacation, save some of the avocado (or, better yet, buy extra!) and make quick and easy guacamole to serve with the scallops. This will add creaminess to contrast the juicy fruits and add color without hiding the scallops.