Scallop Ceviche

Total Time:
26 hr 15 min
Prep:
26 hr
Cook:
15 min

Yield:
4 servings

Ingredients
  • 1 pound fresh scallops
  • 1 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 3 tablespoons diced red onion
  • 2 tablespoons diced serrano peppers
  • 3 tablespoons diced cachucha peppers
  • Sauce:
  • 2 tablespoons olive oil
  • 1/2 pound tomatillos
  • 1/2 pound Roma tomatoes
  • 1 red onion
  • 1 jalapeno pepper
  • 1/2 cup lime juice
  • 1 teaspoon truffle oil
  • 1 bunch cilantro
  • Salt and pepper, to taste
Directions

Place all the ingredients in a non- reactive container and keep cold in the refrigerator for 24 hours. Remove from the refrigerator and drain all the liquid and set aside.

Sauce:

In a saute pan with tablespoon of oil, bring up to high heat and add the first 4 ingredients. Toss until they are blackened. Let cool and in a food processor, place all blackened vegetables and remaining ingredients and pulse to medium chop the vegetables. Toss well and chill. Fold scallops into mixture and serve.


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    Scallop Ceviche

    Recipe courtesy of Food Network Kitchen