New recipe: Oaxacan Scallop Ceviche

Ceviche is a Latin American raw seafood dish that has been marinated in citrus juice. This centuries-old tradition of “cooking” seafood without heat originated in Peru but is common all along the Pacific coast up to Mexico. Fish and shrimp ceviche are most common, but the first time I had the scallop version was in Oaxaca, the southernmost state of Mexico. Most ceviche is made with lime juice, onion, jalapeno peppers, and cilantro, but the Oaxacan version also had mangos, which adds a lovely sweet note to the flavor profile. Usually served as a cold appetizer, ceviche is deceptively simple to make, full of potent flavors, and a refreshing summer treat that's also good anytime of the year. Here's the recipe: www.cooking-with-paul.com/recipes/mexican-scallop-ceviche.html 

We'll be making this dish and two other unique dishes at our Oaxacan Flavors cooking class on October 2. There are only 3 seats left for this class, so register soon. Full menu and details are here: www.cooking-with-paul.com/upd-2025-fall.html  

More information about my cooking classes and pop-up events can always be found on my website, where you'll also find over 200 recipes from my classes (no ads!). You can also subscribe to my email newsletter or follow me on Instagram or Facebook and like my posts. Bon appétit!