Ceviche de Talón
Serves 4 – 6
I stumbled upon Talón purely by accident. I was told, accurately, that it was delicious. I don’t know exactly what it is, but it has a light and delicate flavor. It is similar to a scallop, but is less finicky – it doesn’t turn to rubber if you cook it for a few seconds too long. If you find talón in your local market or while on a Baja adventure, do not pass it by!
* 1 pound fresh talón, cleaned and cut into ¼” pieces
1 sweet onion, peeled, quartered, and thinly sliced
1 fresh chile pepper, seeded, deveined, and finely diced
Juice of 6-10 limes, depending on size
Combine all ingredients in a bowl, cover, and let sit for at least 30 minutes. Once the seafood is sufficiently “cooked”, drain off the excess juice.
The ceviche can be eaten as is or can be dressed up with any of the following items:
~ Finely chopped fresh cilantro
~ Diced tomatoes
~ Diced avocado
~ Diced cucumber
~ Diced radish
For a spicier version, with a little more heat and depth:
1 dried chile such as chipotle or ancho, reconstituted, seeded, deveined, and finely chopped.
* Any fresh seafood can be substituted for talon. If using shrimp, it is best eaten immediately. Other types of seafood can be stored in a airtight container in the refrigerator for up to five days.