Scallop Cerviche
Bright and zesty, this seafood delicacy brings together the fresh flavors of hand-dived scallops, citrus juices, and a hint of spice. Perfectly complemented by the crisp bite of shallots and jalapeno, this ceviche is a refreshing and vibrant dish that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 10-12 good sized hand-dived scallops, trimmed and quartered. Clean and reserve 4 shells to serve in.
- Juice of 2 limes, 1 lemons and 1 orange
- 1 small shallot or red onion, sliced very thinly
- 1/2 tablespoon olive oil
- 1 fresh green jalapeno chilli, deseeded and sliced very thinly
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon unrefined sugar
- Pinch of salt
- 1 tablespoon parsley, chopped
Instructions
- Combine all of the ingredients apart from the parsley in a bowl or plastic tub (not metal because it can taint the flavour). Ensure the scallops are submerged in the liquid.
- Marinate for half an hour.
- Stir in the chopped parsley and spoon the finished cerviche into four cleaned shells to serve.
Yield
Serves 4
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