Sea Scallop Ceviche

Sea Scallop Ceviche

Sea Scallop ceviche is an easy and really delicious way to cook seafood. Ceviche is actually a way to cook or cure by means of marinating in some kind of citric acid like limes or lemons…how easy it is. In addition to marinating in lime juice you add in everything that you would add in for a salsa and voilà you have ceviche.

I was inspired to blog about a ceviche dish after attending the Farm and Vine Dinner at the Ocean House in Watch Hill, RI. The first course was a sea scallop ceviche with celery, radish, blood orange and lemon and it was amazing.

Ingredients Makes 4 Appetizers:

1. 1/2 lb of sea scallops
2. 1/4 red onion finely chopped (about 2 Tbsp)
3. 8 cherry tomatoes finely chopped
4. 2 large radish finely chopped (about 2 Tbsp)
5. 1/2 jalapeno finely chopped (1 whole jalapeno if you like it spicy)
6. 1/3 cup cilantro chopped (1/3 cup after it’s choppeD)
7. juice from 1/2 lime
8. juice from 1/2 lemon
9. 2 Tbsp good olive oil
10. 1 Tbsp rice wine vinegar – (I get the “seasoned”)
11. juice from 6 limes for the shrimp/scallop marinade
12. salt and pepper to taste
13. dash of Tabasco
14. Bag of blue corn chips (optional)

Directions:

1. Wash the sea scallops and pat them dry on paper towels
2. Remove any fibrous side mussel that’s attached to the side of the scallop
3. Slice up all of the scallops and put into a medium non-reactive bowl like a glass, stainless steel or plastic bowl (put the scallops back into the frig until you are ready with the lime juice)
4. Finely chop the tomatoes, jalapeno, red onion, radishes and cilantro and set aside
5. Roll the limes to soften them up and squeeze into the bowl with all the sliced scallops.
6. Make sure there is enough juice so all the scallops are submerse in the lime juice and place into the frig until they are opaque…it will take a couple of hours but you can leave them in overnight.
7. Drain all the liquid out and add the juice of 1/2 lemon, 1/2 lime, 2 Tbsp olive oil, 1 Tbsp rice wine vinegar, all the chopped veggies and herbs, dash of Tabasco, salt and pepper to taste
8. Serve in martini glasses with blue chips