Ceviche is a popular Latin American appetizer of seafood cured or ‘cooked’ in lime juice. You can dress this dish up by serving in it martini glasses.  The tart, sweet, and spicy notes make it a perfect match for a Riesling. Keep chilled at 40° F or lower.  Ceviche is also refreshing on a hot summer day 

Ingredients:
1/3 Lb bay scallops
1/4 cup fresh lime juice (from 4-5 limes)
 Fresh orange juice from 1/2 orange
1 sectioned orange
1 jalapeño pepper, seeded, and very finely minced
1/4 large red onion, very thinly sliced
2 medium radishes, very thinly sliced (use a mandolin if you have one)
1/8 cup minced cilantro or mint
3/4 tsp coarse salt

Method:
1.   Remove the tough muscle from the sides of the scallops. Slice scallops horizontally into 1/3 inch thick circles.
2.  In a large non-reactive (glass or stainless steal) bowl, combine scallops, lime juice, orange juice, jalapeño, onions, mango, radishes, cilantro, and salt. Mix well.
3.  Cover and refrigerate for 2 hours stirring half way through. Taste and add more salt if needed. Serve within 24 hours.
Variations:  Add 1/2 mango, peeled and diced or a sectioned 1/2 grapefruit, thinly sliced sweet peppers and cucumbers.

Serves 2 as the first course