Scallop ceviche with Mexican-style chimichurri

Cut the tops off the dry-roasted serrano chilies; peel the papery skins off the dry-roasted half head of garlic.

Put the chilies and garlic cloves in a food processor with cilantro, flat leaf parsley, a couple of teaspoons of salt and a douse of extra virgin olive oil; puree finely. It keeps in the refrigerator for a couple of months.

Dress the scallops with a little lime juice and a little of the chimichurri, just enough to coat; it is potent.

Variation: for a regular ceviche, cover the scallops with fresh lime juice so they float, cover with plastic wrap and refrigerate about an hour and a half; the outside cooks and the inside stays a little pink.

Slice and dice the cucumbers and dice a couple of avocados; add to the bowl with the scallops, combine and taste.