It's a good day for Ceviche

With summer very hot in the Coachella Valley, (yikes it's 109 today), I tend to eat light and citrusy; a lot of salads and cold things.   Ceviche is a favorite of mine.  So is gazpacho.   Always trying to stay super-hydrated! Right!  It's actually easy to make ceviche at home if you can handle an hour of prep.
The gazpacho Scott and I make together requires more prep time, but it's so worth it, especially since now is a terrific time to enjoy the summertime-sweetness of fresh tomatoes.

Here's the ceviche mis en place :

My recipe includes:  1 lb of bay (the small size) scallops, allowed to soak in 1/2 cup of fresh lime juice for 3 hours.While that's "cooking" I prep: 1 peeled, chopped tomatoe, 1/2 chopped red onion, 10 black olives and a tablespoon of fresh oregano. After the scallops "cook" for 3 hours,  I toss everything in a glass bowl, marinate it in the refrigerator overnight and by the next day I have cold tangy ceviche.