Taylor Bay Scallop Ceviche

Ingredients

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)

Directions

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.