Scallop Ceviche

Posted on 04. Feb, 2012 by in Quick Eats

Salty Dog brought home the Pacific Coast scallop from our local Topanga beach. I lived in Nantucket MA for a couple of summers during my college years and I remember the succulant, delicate sweet and tiny bite of a Nantucket Bay scallop eaten on the docks from boat to mouth. Our scallops are much bigger and the only way to maintain the delicate flavors is to eat them ceviche style. I have found the simplest way is to clean away the innards remove the scallop and slice crosswise about 1/4 inch thick. Place scallop pieces in fresh squeezed lime juice to cover and let sit for 30 minutes. Remove from the lime juice and plate in the scallop shell or on a bed of greens and top with vingiagrette.

Ginger Soy Viniagrette

  • 1/4 cup soy sauce or tamari
  • 1 t ¬†each microplaned garlic and ginger
  • 1/8 cup reserved lime juice

Serves about 4 large scallops cut into sections.

Related posts:

5 Responses to “Scallop Ceviche”

  1. fernwood 5 February 2012 at 1:41 am #

    Well, as a veggie, I’m not likely to try this, but we have love-love-loved another of your gifts from the sea: the wakame seaweed salad. We substituted baby broccoli for the haricot verts and I definitely added sesame seeds on top. So fabulous. Maybe I should serve it on a scallop shell…

    • ej 7 February 2012 at 1:15 pm #

      Serving on the scallop shell is a GREAT idea!

  2. Briles 9 February 2012 at 4:21 pm #

    I love this site! Such great recipes and easy to follow. Thank you for amazing gifts of food.

    • Josie 3 January 2015 at 5:59 am #

      Learning a ton from these neat ariltces.

  3. ivey 16 February 2012 at 3:10 pm #

    Pretty! Love the shell:)

Leave a Reply Register