Scallop Ceviche


  • 4 large sea scallops, medium dice
  • 6 hot house tomatoes, medium dice
  • 1 seedless cucumber, medium dice
  • 1/2 C fresh parsley, chopped
  • 1/2 C fresh cilantro, chopped
  • 1/4 C extra virgin olive oil
  • 3 C Hop Henge Experimental IPA
  • 4 C lime juice
  • 2 jalapenos, sliced paper thin
  • 1/2 C salt
  • 1 C fresh spinach, cooked, drained and chopped
  • Pinch of salt and pepper to taste


Mix together lime juice, Hop Henge, salt and scallops. Blend tomatoes and cucumber together in a food processor and run through a strainer. Add all ingredients together chill and serve with your favorite light breaded wafers or tortilla chips. Tastes great with a glass of Hop Henge!

Serves 6