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Scallop Ceviche
Scallop Ceviche
This South American appetizer makes a refreshing and light summer offering on your menu!
- Serves: 8
- Meal type: Appetizers,Soups/Salads
- Species: North Atlantic Scallops
Ingredients
- 1 kg High Liner Foodservice Signature Frozen-at-Sea Canadian Sea Scallops 30-40 ct #4509, thawed
- Ingredients:
- 500 mL lime juice
- 250 mL orange juice
- 63 mL honey
- 2 cloves of garlic, minced
- 1 jalapeno, minced
- 2 red peppers, diced
- 1 each yellow and orange pepper, diced
- 1/2 purple onion, diced
- 63 mL fresh cilantro, finely chopped
- to taste salt and pepper
- to taste olive oil
- for garnish lime wedges
Method
- Assemble scallops in a shallow dish, and cover with marinade ingredients: lime juice, orange juice, honey, garlic and jalapeno. Marinate for 6-8 hours, covered and refrigerated. To speed up the marination process, pre-blanch scallops and shorten marinade time to 2-3 hours.
- Drain scallops and discard marinating liquid.
- Garnish scallops with peppers, onion, cilantro. Season mixture with olive oil and salt & pepper to taste.
- Serve Scallop Ceviche in decorative glass garnished with lime wedges and cilantro sprigs.
- Tip: This recipe can also be prepared using Cold Water Shrimp or thin slices of Sole.
