Scallop Ceviche

Serves: 4 as an appetizer • Time: 45 minutes

Curing raw bay scallops in citrus makes for a delicate and remarkably fresh start to the meal. House Foods ginger paste, reminiscent of sashimi and sushi condiments, lends a bright note to the dish.

Scallop Ceviche: Before and After
Scallop Ceviche: Before and After | © Matthew Powell

INGREDIENTS

  • ½ lb. raw bay scallops, quartered
  • ¼ cup finely chopped red onion
  • Zest and juice of 1 lime
  • 2 Tbsp. minced cilantro
  • 1 Tbsp. extra-virgin olive oil
  • 1½ tsp. ginger paste
  • 1½ tsp. black sesame seeds
  • 1 tsp. white wine vinegar
  • ½ tsp. sesame oil
  • ¼ tsp. cayenne pepper
  • Salt
  • Bread, sliced and toasted, for serving

DIRECTIONS

In a non-reactive glass bowl, toss all the ingredients except the bread. Cover with plastic wrap and chill in the refrigerator for 30 minutes to marinate. Serve chilled with toasted bread.

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