Many years ago I travelled in the South Pacific where I was thrilled to be served ceviche at nearly every meal. There it is made with many different local fish which are marinated in lime juice and coconut milk. Often garnished with a variety of flowers, peppers or zest, these ceviches were inspiring to me. Back home in my midwestern kitchen I developed similar ceviches with the fish I have available that is flown in fresh. Scallops are available to me, wild caught, dry packed and fairly priced. I like to use Meyer lemon when they are around because they are so sweet and juicy. Of course, limes are delicious too although it takes more limes to get enough juice. The coconut mellows the citrus and gives it a wonderful mouthfeel.

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