Scallop Ceviche

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This past weekend, I got some beautiful Cape Cod day boat scallops from the Mermaid Garden CSF. Scallops are one of my favorite things in the world. Pan-seared with a little butter seasoned with a little salt and pepper, there’s really nothing simpler or more delicious! Anytime we have the option for scallops from our CSF, I’m in!

Anyway, I wanted to try something a little different this time around with my scallops. And so I tried my hand at a scallop ceviche, a perfect little appetizer and easy preparation.

Ceviche is a popular dish in Central and South America* prepared with thinly sliced raw fish marinated in citrus (most often lime juice) that “cooks” the fish, turning it opaque and firming it.  Common ingredients include jalapeno pepper and red onion to add spice and crunch and tomatoes to add sweetness.

Breakfast in Bed(stuy) / Scallop Ceviche

*I’d be curious to explore the different ceviche traditions between Latin American countries… I was reading traditional Ecuadorian shrimp ceviche includes ketchup and in Peru, it’s common to drink the marinade the next day as a hangover cure!

Scallop Ceviche 

Adapted from the Lenox Room

1lb Cape Cod day boat sea scallops

3 ripe plum tomatoes, seeded and diced

1 tsp sea salt

1/3 cup minced red onion

1 clove garlic, minced

1 jalapeno pepper, seeded and minced

1 small red bell pepper, seeded, deveined and finely chopped

¼ cup olive oil

½ cup fresh lime juice

Salt and freshly ground black pepper.

Slice scallops horizontally ½ inch thick. Cover, and refrigerate. In a small bowl, sprinkle tomatoes with salt and refrigerate. Combine red onion, garlic, jalapeno pepper, bell pepper, olive oil and lime juice in a bowl. Refrigerate.

Breakfast in Bed(stuy) / Scallop Ceviche_2

About an hour before serving, drain liquid off tomatoes and add to onion mixture. Add scallops, and toss. Season with salt and pepper to taste . Allow to marinate about 30 minutes, then serve.

Breakfast in Bed(stuy) / Scallop Ceviche_3

Now, I will be honest, ceviche has always freaked me out a little. I love sushi and sashimi, but there’s something about raw fish that worries me. But I got over my fear (living to tell the tale) and this dish proved to be easy and delicious! Plus scallops are always better slightly undercooked so for a ceviche novice this was the perfect avenue to experiment.

Breakfast in Bed(stuy) / Scallop Ceviche_4

I took the simple route with this recipe and preparation, but as this New York Times article discusses, ceviches are a culinary blank canvas and chefs are pushing the envelope with flavors and presentations.

In the depths of winter / a polar vortex, I appreciated this summery dish… now, anyone fancy a trip to Latin America?

Scallop Ceviche
 
Author:
Ingredients
  • 1lb Cape Cod day boat sea scallops
  • 3 ripe plum tomatoes, seeded and diced
  • 1 tsp sea salt
  • ⅓ cup minced red onion
  • 1 clove garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 small red bell pepper, seeded, deveined and finely chopped
  • ¼ cup olive oil
  • ½ cup fresh lime juice
  • Salt and freshly ground black pepper.
Instructions
  1. Slice scallops horizontally ½ inch thick. Cover, and refrigerate. In a small bowl, sprinkle tomatoes with salt and refrigerate. Combine red onion, garlic, jalapeno pepper, bell pepper, olive oil and lime juice in a bowl. Refrigerate.
  2. About an hour before serving, drain liquid off tomatoes and add to onion mixture. Add scallops, and toss. Season with salt and pepper to taste . Allow to marinate about 30 minutes, then serve.
 

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