Scallop Ceviche

Name: Scallop Ceviche
Ingredients: 1/3 cup Fresh squeezed lime juice; 2/3 cup Fresh squeezed blood orange juice; 1 Jalapeno, seeded and minced; 2 Tomatillos, chopped; 2 Shallots, minced; 1 bunch Cilantro; 2 Cloves of garlic, minced; 1 pound Jumbo scallops; Extra virgin olive oil, for plating; 1/4 cup Yuzu juice, optional

10 ingredients

3 steps

Ingredients

1/3 cup Fresh squeezed lime juice
2/3 cup Fresh squeezed blood orange juice
1 Jalapeno, seeded and minced
2 Tomatillos, chopped
2 Shallots, minced
1 bunch Cilantro
2 Cloves of garlic, minced
1 pound Jumbo scallops
Extra virgin olive oil, for plating
1/4 cup Yuzu juice, optional

Directions

1

Squeeze the citrus juices into a non-reactive bowl. Add the garlic, shallot, jalapeno, tomatillo, and roots from the cilantro. Cover and chill for up to four hours, stirring periodically.
2

Slice the scallops as thinly as possible, creating uniform discs. Plate.
3

Strain the juice mixture through a fine sieve or chinoise. Spoon a little over each disc of scallop. Drizzle lightly with good extra virgin olive oil. Garnish with rough chopped cilantro leaf, or with the best looking plouches from the bunch.