Scallop and Plum Ceviche

1 pound fresh sea scallops, cut into 1/4- to 1/2-inch dice

2 plums, pitted and cut into

1/4- to 1/2-inch dice

1 to 2 teaspoons chopped fresh tarragon, or more to taste*

1/4 cup freshly squeezed lime juice

1/2 teaspoon grated lime zest

Salt

Pinch cayenne pepper

1. In a bowl, toss together scallops, plums, tarragon, lime juice and zest. Season with salt and cayenne. Let mixture sit at room temperature for

about 15 minutes.

2. Taste and adjust seasoning.

3. Serve and enjoy!

*We actually used fresh mint because our local grocery store was out of fresh tarragon – the result was delicious, but we still want to try the tarragon that the original recipe calls for!

This recipe is from Mark Bittman on the New York Times.  You can find the original recipe here.

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