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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