Scallop Ceviche
I made this delicious ceviche for seafood lovers.
Ceviche is one of the most famous Peruvian dishes. In Peru, it has been declared part of the country’s national heritage and has even had a holiday declared in its honor. National Ceviche Day is on 28th June every year. According to archeological records, ceviche has been eaten way back 2000 years ago, too. Great history!
It’s made from fresh raw fish or shellfish and marinated in fresh lemon or lime juice. We say often it’s “cooked”, because in addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked. Buy fresh seafood from your fishmonger when you want to make ceviche. Never buy packed fish or shellfish in supermarket because they are not super fresh and the most important to make this raw dish is to start with perfectly fresh seafood! Food poisoning is not a joke, it could be very serious. You do not have to worry, ceviche is one of the most popular and delicious food in the World, just buy fresh seafood and follow the instructions and you will be very satisfied with the result.
Try to make the amount that you will eat because it is not possible to store it for next day.
Classic ceviche is spiced with chili pepper, sliced onions, coriander and salt. It is often eaten as an appetizer but when eaten as a main course it is usually accompanied with side dish like sweet potato. It’s very delicious with pão de queijo flatbread, I served my ceviche with it.
Scallop Ceviche
Ingredients
- 500 gram scallops Coquilles St.Jacques , unshelled and cleaned
- 1 red onion finely slice
- 160 ml lemon juice
- 2 lime juice
- 200 gram roma tomatoes or cherry tomatoes
- 100 gram rucola
- 1 red chili deseeded and finely chopped
- 4 tbsp fresh coriander chopped
- ½ tsp salt
- 2 tbsp olive oil to drizzle
- Freshly ground pepper
Instructions
- Cut coquilles into 1cm cubes and put it into a glass or porcelain bowl. Do not use metallic bowl, because of lemon acid!
- Add lemon juice, lime juice, finely sliced onion and salt. Cover it and leave to “cook” in this lemon juice mixture for 20 minutes. Stir gently sometimes.
- Pour the coquilles mixture gently into strainer but reserve the liquid!
- Place rucola, tomato, chili and coriander to large serving plate.
- Place “cooked” coquilles, onion mixture to the serving plate also.
- Mix all ingredients very gently on the plate.
- Spoon over 6 tbsp reserved lemon liquid and drizzle with 2 tbsp olive oil and ground a bit of black pepper to the top.