Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Scallop Ceviche with Jalapeño
Starters from Issue 5 – Spring / Summer 2014 – Caravan
A pool you will want to jump into immediately.
Gather Journal
Scallop Ceviche with Jalapeño
An oasis at first glance and first taste, our interpretation of the iconic South American dish submerges plump sea scallop rounds in a refreshing, fragrant citrus bath—a trio of acids (lime, lemon, and pink grapefruit) acting as stand-in for a heat-source. Go the utensil route or use your chip of choice to angle all the scallops.
serves 4
- ½ cup fresh lime juice
- ½ cup fresh pink grapefruit juice
- ¼ cup fresh lemon juice
- 2 ½ Tbsp finely chopped shallot
- 1 Tbsp extra virgin olive oil
- 1 ½ tsp finely chopped, seeded jalapeño
- ¾ lb sea scallops, sliced into ¼-inch thick rounds
- 2 tsp finely chopped cilantro
-
1
Stir together citrus juices, shallot, oil, and jalapeño. Add scallops and chill, covered, at least 2 hours or up to 6 hours.
-
2
Just before serving, stir in cilantro. Serve ceviche along with some liquid in shallow bowls.
