Scallop Ceviche Download PDF
½ pound bay or sea scallops, cut in quarters, muscles removed
¾ cup freshly squeezed lime juice, divided (approximately 5 limes)
¼ cup blood orange juice
¼ cup LaBelle Winery Seyval Blanc white wine
1 cup small diced hothouse cucumber, unpeeled and seeded
¼ cup diced shallots
½ cup diced avocado
½ cup diced red pepper
½ cup diced mango
¼ cup fresh cilantro (optional)
1 ½ tablespoons minced jalapeño pepper
3 tablespoons diagonally sliced scallions, white and green parts
1 tsp The Winemaker’s Kitchen Chili Lime Spice Blend
Good olive oil
Sea salt and freshly ground black pepper
Bibb lettuce leaves, for serving
The Winemaker’s Kitchen White Wine Syrup
When making ceviche, use top quality scallops that are fresh, not frozen. There is no cooking involved; the raw scallops will “cook” in the lime juice in about an hour. Do not leave them for longer because they will get mushy.
- In a medium bowl, combine the scallops, ½ cup lime juice and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
- In a separate bowl, combine the cucumbers, shallots, scallions, avaocado, bell pepper, mango, jalapeño pepper, Chili Lime Seasoning blend and cilantro. Whisk together the remaining ¼ cup of lime juice, ¼ cup olive oil, Seyval Blanc Wine, 1 tsp salt, ½ tsp pepper. Pour over the veggie and fruit mixture and combine.
- When ready to serve, remove the scallops from the lime juice with a slotted spoon, disgard the liquid and add them to the vegetable mixture. Combine well and spoon into the lettuce leaves for serving, garnish with a drizzle of white wine syrup.
Serves 4 – 6 appetizer portions.