Summertime is scalloping time in Steinhatchee. The mouth of the river was once home to thousands of Native Americans. European explorers to the area wrote of large mounds of oyster and muscle shells along the banks of the Steinhatchee.

Today, Steinhatchee is one of the top places in the United States for catching bay scallops. The season is open from July 1st to September 10th. The only equipment you need is a mask, snorkel, fins, and a
mesh bag to hold the scallops. It’s also helpful to have a dip net, a five-gallon bucket and lots of sunscreen. Scallops prefer sea bottom covered by the thin, round bladed type of sea grass more than the flat, broad
bladed turtle grass. Patches of brown algae are also favorite hiding places. Once a few scallops are seen lying on top of the sea grasses, drop the anchor, put up a dive flag and start collecting. It’s easy, fun, and can
be enjoyed by all ages.

For legalities on scalloping areas, method, and
limits, check: <http://www.flseagrant.org/program_areas/fisheries/scalloping/index.htm#legal>

Steinhatchee Fiddler’s Famous Scallop Ceviche

2 lbs. scallops
1/3 cup of diced red peppers
1/3 cup of diced green peppers
1/3 cup of diced yellow peppers
1/3 cup jumbo onions
2 medium tomatoes seeded and diced
1 cucumber seeded and diced
(Reminder); A diced vegetable is cut into small cubes
1 jalapeño (optional)
2 cups of fresh squeezed lime juice or enough to cover ingredients
3 tablespoons of minced cilantro
2 tablespoon of minced parsley
1 tablespoon salt/pepper
Mix all ingredients
Add more freshly squeezed lime juice if needed to keep
ingredients covered
Juice adds flair - refrigerate for 2 hrs
Add salt/pepper to taste and serve with your favorite snack crackers

Chef Jim Hunt
Fiddler’s Restaurant, Steinhatchee, FL
www.FiddlersRestaurant.com