Ceviche a la Scallop
In this episode of Eating by Heart, Colombe makes a light and refreshing summer recipe. Scallop ceviche is an amazing dish full of flavor!
In this episode of Eating by Heart, Colombe makes a light and refreshing summer recipe. Scallop ceviche is an excellent dish to make when it's hot outside because it does not require the stove or oven. Colombe also demonstrates a nifty trick on how to cut a jalapeno pepper to avoid the hottest parts.
- 1 red onion (finely chopped)
- 1 or 2 jalapenos (depending on size and taste), seeded and finely chopped
- 1 avocado (cut into cubes for garnish)
- Juice of 2-3 limes
- 12 unsoaked jumbo sea scallops
- 1 tomato
- 1 small bunch cilantro, finely chopped-plus some for garnish
- 1 handful pumpkin seeds (for garnish)
Slice the chillies by holding the jalapenos by the tip and cutting around the perimeter. Cut into small pieces and set aside. Cut the scallops, each in 4 pieces and season them with salt. Allow them to absorb the seasoning for about 10 minutes. While the scallops are marinating: Bring a small pot of water to a boil. Using a paring knife, make an “X” on the bottom of the tomato. Blanch in the boiling water and remove after a minute, or when the skin starts to release. Place in cold water. When cool, peel the tomato and then slice it in half width-wise and remove the seeds. Place the tomato in a blender and puree. After 10 minutes rinse the scallops and place them in a stainless or glass bowl. Add the onions, chopped cilantro and chilies; add the tomato and then enough lime juice to cover. Mix gently and cover for 15 minutes or up to a few hours. Garnish with avocado, pumpkin seeds, and cilantro Serves 4
Duration: 3:28. Last Updated On: Nov. 8, 2017, 6:14 p.m.
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.