Scallop Ceviche
Large scallops marinated with lemon, jalapeño, scallions, and black olives are arranged on long cucumber strips made with a vegetable peeler, making a light and beautiful first course served chilled but not ice cold.
Serves 3
Ingredients
- ½ pound scallops (about 6 large)
- 1 tablespoon mayonnaise
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 1 teaspoon diced jalapeño (or more to taste)
- 2 tablespoons sliced scallions
- 3 tablespoons chopped sweet onion
- 2 tablespoons diced black olives
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Sriracha hot sauce, optional
- 1 cucumber
- Sugar
- Chopped chives
Method
- Remove the small abduction muscles from the scallops. Cut each scallop into 6 pieces.
- In a medium bowl, whisk together the mayonnaise, lemon zest and lemon juice. Add the salt, pepper, jalapeño, scallion, onion, olives, 1 to 2 tablespoons of the oil and the scallops, then stir together. Season with Sriracha to taste, if using. Refrigerate to marinate and serve chilled, about 30 minutes.
- Using a vegetable peeler, make long strips of cucumber, stopping short of the seeds, sprinkle with salt and sugar. Let sit for 5 to 10 minutes.
- Arrange the cucumbers on a plate and mound the ceviche in the center. Sprinkle with chives and drizzle the cucumbers with the remaining tablespoon of olive oil.
Notes
Scallops arranged on top of a garnish of long cucumber strips made with a vegetable peeler makes a light and beautiful first course. In this recipe we use large scallops and cut them into about ¾-inch pieces, but if you use bay scallops you can leave them whole. Adjust the seasonings and garnishes according to your taste and what you have on hand. Allow time for the scallops to marinate for a bit in the refrigerator, and serve chilled but not ice cold.
