Taylor Bay Scallop Ceviche

Total Time:
3 hr 10 min
10 min
3 hr

4 servings

  • For the Marinade:
  • 4 tablespoons tomato juice
  • 4 tablespoons fresh orange juice
  • 4 tablespoons fresh lemon juice
  • 4 tablespoons fresh lime juice
  • 1/4 bunch cilantro, washed, dried, and chopped, plus 20 leaves for decoration
  • 1 red onion, peeled and sliced
  • 4 tablespoons ketchup
  • 1 jalapeno chile, seeded and chopped
  • Dash hot red pepper sauce
  • Salt and fresh ground black pepper
  • For the garnish:
  • 1 vine ripe tomato, peeled, seeded, and uniformly small diced
  • 20 small pieces sea beans, see Cook's Note*, blanched in boiling water and refreshed in ice water
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • Sea salt and fresh ground pepper
  • For the Scallops:
  • 20 live fresh, dry bay scallops, shucked (recommended: Taylor Bay scallops)
  • In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.

  • In a medium-sized bowl, mix together the garnish ingredients and let it chill in the refrigerator.

  • Press marinade mixture through a fine sieve and discard solids, keep liquid well chilled. Add scallops to the liquid and allow to marinate for at least 1 hour, or until scallops appear slightly opaque. Arrange scallops back into their shells and top with garnish and cilantro leaves. Serve well chilled.

  • *Sea beans are an edible plant which grows along some European coastlines, also known as; samphire, pousse pied, or sea pickle.

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