Make easy ceviche with scallops and marinade
April 4, 2013, Thursday
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Print Edition
Print Edition
IT doesn't get much simpler than this. It takes little of your time to make a beautiful ceviche.
In a ceviche, the acidic marinade does the "cooking" for you. These live scallops are wonderfully sweet and taste like the sea. I love this seasoning combination of the zing of lemon zest and white pepper.
You can find live scallops at your local wet market, City Shop, City Super at ifc or Ole Supermarket in the Grand Gateway.
Ingredients:
5 live scallops
3 tsp good olive oil
6 leaves mint plus 2 top snips for garnish
1/2 tsp lemon zest
A small pinch of white pepper
Juice of half a lemon
Pinch of sea salt
Preparations:
1. Clean the scallops and reserve the edible muscles. Remove the top shell, take away all of the inedible innards. Place a knife horizontally underneath the muscle and scrape across the bottom shell. Slice the scallops thinly across the top into 1 to 1 1/2mm thickness.
2. Roll the mint leaves together and thinly slice into chiffonade (long and thin strips).
3. In a small mixing bowl, mix together the olive oil, lemon juice, chiffonade of mint leaves, lemon zest, white pepper and sea salt.
4. Toss the scallops with the citrusy dressing and let it "cook" the scallops. You can serve it immediately or cover and refrigerate for two hours. Plate and enjoy.
Contact Stephanie & Jesse at artisanfoodsinc@gmail.com.
In a ceviche, the acidic marinade does the "cooking" for you. These live scallops are wonderfully sweet and taste like the sea. I love this seasoning combination of the zing of lemon zest and white pepper.
You can find live scallops at your local wet market, City Shop, City Super at ifc or Ole Supermarket in the Grand Gateway.
Ingredients:
5 live scallops
3 tsp good olive oil
6 leaves mint plus 2 top snips for garnish
1/2 tsp lemon zest
A small pinch of white pepper
Juice of half a lemon
Pinch of sea salt
Preparations:
1. Clean the scallops and reserve the edible muscles. Remove the top shell, take away all of the inedible innards. Place a knife horizontally underneath the muscle and scrape across the bottom shell. Slice the scallops thinly across the top into 1 to 1 1/2mm thickness.
2. Roll the mint leaves together and thinly slice into chiffonade (long and thin strips).
3. In a small mixing bowl, mix together the olive oil, lemon juice, chiffonade of mint leaves, lemon zest, white pepper and sea salt.
4. Toss the scallops with the citrusy dressing and let it "cook" the scallops. You can serve it immediately or cover and refrigerate for two hours. Plate and enjoy.
Contact Stephanie & Jesse at artisanfoodsinc@gmail.com.
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