I’ve been wanting to make this ever since I tried the bay scallop ceviche at The Nomad earlier this month. Even though I’m very much a fan of raw seafood, I’m always skeptical when it comes to preparing it myself. As my love for rawhas grown, so has my confidence in the preparation process. So my advice, is to jump in and just try it. But, if you’re still feeling skeptical, try starting with a ceviche — it will help you ease right into to the prep.
It’s been awhile since I’ve had time to even grocery shop let alone wander the store for inspiration. So when I had a few moments to myself earlier this week, I decided to wander the market where I ended up picking up these large diver scallops. They’re freshest in-shell and you can easily have the fish monger shuck and clean them for you. I tried preparing this delicate seafood two ways: one, thinly sliced and the second, diced. They both are a perfect start to any meal but the diced version is simpler. This recipe is simple yet flavorful, and most importantly, easy to prepare.
Let me know if any of you try this ceviche for the first time! I would love to hear more about you experience xxS
8-10 diver scallops, cut into 1/4-inch pieces
1 serrano pepper, sliced
2 lemons, juiced
1 lime, juiced
Quality olive oil
2 radishes, thinly sliced
Salt, to taste
Fresh cracked pepper, to taste
Fill half an extra large bath with iced water, set aside. In a medium bowl, combine scallops, serrano, lemon and lime juice, and olive oil. Cover and refrigerate over the ice bath for about 30 minutes, or up to 24 hours.
Remove from the fridge, add radishes, season with salt and combine. Plate onto cleaned diver scallop shell and garnish with a crack of fresh black pepper.