Scallop Ceviche; Holiday Recipes and Perfect Party Fare

During the holidays it's easy to drive yourself nuts figuring out what to bring for parties, get-togethers and family gatherings, but with this series of articles based on the best holiday recipes and perfect party fare, you won't have to go far to find just the right thing.
Also See Easy Mushroom Puffs here. And Angie's Swedish Meatballs here.
This article focuses on Ceviche - pronounced (seh-VEE-chay). I love ceviche, especially if it's done well, with fresh seafood. There's nothing like the sparkling flavors of citrus mixed with a bit of spice and fresh cilantro. It's a perfect starter that will have everyone in the mood for more. You can use lobster, scallops, shrimp or whatever seafood you love for this recipe.
Ceviche typically consists of raw fish marinated in citrus juices, which "cook" the fish. But I chose to make a great ceviche by searing the scallops to give them a bit of color and more flavor.
In Latin America, ceviche is quite popular and each country has given ceviche its own touch of individuality by adding its own particular garnishes. In Peru, ceviche is served with slices of cold sweet potatoes or corn-on-the-cob, while in neighboring Ecuador, it is accompanied by popcorn, potato chips, nuts, or the giant kernels of corn native to that country. Panamanian businesses serve ceviche with buttered saltine crackers or in dainty pastry shells. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, ceviche is accompanied by slices of raw onions and served on toasted tortillas.However you choose to serve it, this is a divine appetizer and people will love it.

Scallop Ceviche
Ingredients:
1 pound of sea scallops (or combination of scallops and lobster)
1 TBL butter
1 tsp. cumin
1/2 tsp. sea salt
2 plum tomatoes finely chopped
1-2 cloves garlic minced
1/2 cup finely chopped red onion
1/2 cup finely chopped yellow bell pepper
1/4 cup chopped FRESH cilantro (must be fresh NOT dried)
1/2 cup fresh lime juice (or even Key lime juice, sour orange juice, lemon or a combination)
1 jalapeno pepper, deseeded and minced
1/4 tsp. black pepper

Directions:
Pat sea scallops (and/or lobster) dry and sprinkle with cumin and salt. Heat a large skillet over high heat and add 1 TBL to pan, add scallops (and/or lobster) and sear 1 min. on each side until lightly browned but not fully cooked. Remove from heat and cool for at least 15 min. Finely chop scallops (and/or lobster) and place in a bowl, stir in tomato and the rest of the ingredients. Cover and chill ceviche for at least 4 hours or even up to 24 hours. Serve on cucumber rounds or with taro chips (potatolike root) or whatever floats your boat.

If I'm serving individual servings, I like to put it in martini glasses, but if it's for a large group, or buffet style, put in a pretty crystal bowl.