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.
Summary
Preparation Time15 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings1
Main IngredientFish
Ingredients
*Scallop ceviche*
12oz of baby bay scallops (place in container to marinate scallops and cover with rice wine vinegar and orange juice overnight)
2 cup of pickled watermelon (medium size) (To pickle watermelon place in bowl in 1cup orange juice, 1/4cup lemon juice and 3 Tblsp rice wine vinegar, 1 hour before making ceviche)
1/2cup red onion (small fine dice)
3 Tblsp finely chopped mint
2 avocados (small dice)
4 cups of orange habanero broth (find recipe at the bottom)
*Orange chile habanero broth*
3 cups orange juice
1 habanero sliced in half
1 cup rice wine vinegar
2 Tblsp honey
1/4cup lemon juice
Directions
Take scallops out of marinade and cut in 2 or 4 pieces depending size of scallop.
Place all ingredients in a bowl and season with salt and squeeze of fresh lime juice.
Serve in small bowl, with saltine crackers
*Orange chile habanero broth*
- Place all ingredients in a bowl and mix well. Make sure that there’s a balance between the orange juice and the rice wine vinegar. Place in refrigerator and let chill.
Place all ingredients in a bowl and season with salt and squeeze of fresh lime juice.
Serve in small bowl, with saltine crackers
*Orange chile habanero broth*
- Place all ingredients in a bowl and mix well. Make sure that there’s a balance between the orange juice and the rice wine vinegar. Place in refrigerator and let chill.
