Scallop Ceviche Recipe Video
Chef Patricio Sandoval of Mercadito at 100 7th Avenue South (at Grove Street) in New york City explains the mystery of ceviche. Yes, it is cooked! In addition to adding flavor, the citric acid in lemons & limes (or other citrus fruits) causes the proteins in the seafood to break down, which pickles or "cooks" the fish without heat. I love the fresh fruity flavor...light yet flavorful.
Ingredients
Baby bay scallops - 6 to 8, marinated with rice wine vinegar and orange juice overnight
Pickled watermelon - 4 to 5 tablespoons
Red onion - 2 to 3 tablespoons, finely chopped
Mint - few leaves, finely chopped
Orange chile habanero broth ingredients: as required
Orange juice - 3 cups
Habanero - 1, sliced in half
Rice wine vinegar - 1 cup
Honey - 2 tablespoons
Lemon juice - 1/4 cup
Directions
MAKING
1) Take scallops out of marinade and cut in 2 or 4 pieces depending size of scallop.
2) In a bowl, combine all the ingredients and season with salt and squeeze of fresh lime juice.
3) Allow the mixture to stand for 10 to 15 minutes.
SERVING
4) Serve the scallop ceviche with saltine crackers.
1) Take scallops out of marinade and cut in 2 or 4 pieces depending size of scallop.
2) In a bowl, combine all the ingredients and season with salt and squeeze of fresh lime juice.
3) Allow the mixture to stand for 10 to 15 minutes.
SERVING
4) Serve the scallop ceviche with saltine crackers.
Editors Review
I always thought ceviche is only a restaurant dish until I happened to watch this scallop ceviche recipe by award winning Chef Patrico. In this video he shows how easy it is to make ceviche and how you can surprise your pop in guests within minutes with this delicacy.Questions, Comments and Reviews
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