Scallop ceviche

Scallop ceviche
  • For the scallop ceviche
  • 20 live fresh, dry bay scallops, shucked
  • Marinade, see recipe below
  • Garnish, see recipe below
  • For the marinade
  • 60ml tomato juice
  • 60ml orange juice
  • 60ml fresh lemon juice
  • 60ml fresh lime juice
  • 1/4 bunch coriander , washed, dried, chopped, plus 20 leaves for decoration
  • 1 red onion, peeled, sliced
  • 60ml tomato ketchup
  • 1 jalapeno chilli, seeded, chopped
  • Dash hot red pepper sauce
  • Sea salt and freshly ground pepper
  • For the garnish
  • 1 vine ripe tomato, peeled, seeded, uniformly finely diced
  • 20 small pieces sea beans, see cook's note*, blanched in boiling water, refreshed in ice water
  • 1 1/2 tbsps extra-virgin olive oil
  • 1 tsp fresh lemon juice
  • Salt and freshly ground black pepper
Marinade:
In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.

Garnish:
1) In a medium-sized bowl, mix together the garnish ingredients and let the mixture chill in the refrigerator.

Scallop ceviche:
1) Press marinade mixture through a fine sieve and discard solids, keep liquid well chilled.

2) Add scallops to the liquid and allow to marinate for at least 1 hour, or until scallops appear slightly opaque.

3) Arrange scallops back into their shells and top with garnish and coriander leaves. Serve well chilled.

*Sea beans are an edible plant which grows along some European coastlines, also known as samphire, pousse pied or sea pickle.

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