- 4
- 20 mins
- 360 mins
Ingredients
- 1 lb bay scallops (fresh or frozen)
- Juice of 1/2 lime
- Juice of 1/2 lemon
- Juice of 1/2 orange
- 2 tbs cilantro, minced (parsley may be used)
- 2 scallions, minced (green and white parts together)
- 1 tsp soy sauce (optional)
Preparation
Step 1
We tossed the scallops in a bowl with the scallions and fruit juice and let the mixture sit in the fridge (according to the recipe it should marinate for 2-6 hours). After two hours, we pulled it out and added the cilantro and soy sauce. Tasting it, we thought it was fine, but didn’t really feel that it was a ceviche yet, as the scallops seemed unchanged from their raw state and the flavors all remained separate. We were a bit worried about putting it back in the fridge, as we had already added the cilantro and soy sauce, but decided to give it a shot. After sitting for four hours, the dish was much, much better. The flavors had melded together nicely, with more of the onion-like scallions coming through, providing a counter-point to the sweetness of the scallops. The citrus was just right, enough to slightly firm up the scallops, but not so tart as to overpower them. The cilantro provided just a bit of herbal-garden flavor that really brought everything together. It was even better after six hours. As far as we’re concerned, this dish is the perfect way to showcase scallops, enhancing them rather than covering them up.