Peruvian-Japanese Scallop Ceviche

Ceviche has existed in Peru since the Incas. However, many upper-class Peruvians preferred meat to fish until the Japanese immigrants of[ the 20th century began opening seafood centered restaurants that inspired a resurgence love of fish and consequently the development of the ceviche we know today. Here, Emeril pays homage to these traditions with a Japanese flavored ceviche.]

Total Time:
50 min
Prep:
20 min
Inactive:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 cup rice wine vinegar
  • 2 teaspoons minced takanotsume chile, or other hot red chile, plus 1 takanotsume chile, or other hot red chile, julienned
  • 1/2 teaspoon salt
  • 1/2 teaspoon mirin
  • 1 pound fresh, sushi-grade sea scallops, sliced crosswise into rounds as thinly as possible
  • 2 teaspoons finely chopped green onions
  • 1 teaspoon toasted black sesame seeds
  • 1 cup peeled, seeded, and thinly sliced cucumber
  • 2 tablespoons soy sauce
Directions

Combine the rice vinegar, minced chiles, salt, and mirin in a glass bowl. Add the sliced scallops and toss to coat. Cover and refrigerate for 30 minutes. Add the green onion and sesame seeds, gently stirring to mix.

Arrange the cucumber slices on each of 4 plates. Spoon the scallop mixture on top of the cucumbers and garnish with the julienned chiles. Drizzle with soy sauce and serve.


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