Herm Island Scallop Ceviche
Herm Island Scallop Ceviche is a refreshing and light dish that showcases the delicate flavors of Channel Islands cuisine. This dish is perfect for a summer gathering or as an elegant appetizer for a special meal.
Ingredients
- 1 pound fresh scallops, thinly sliced
- 1/2 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1 small red onion, thinly sliced
- 1 jalapeño, seeded and finely chopped
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- 1 avocado, diced (optional, for serving)
Instructions
- In a glass or ceramic bowl, combine the sliced scallops, lime juice, and orange juice. Make sure the scallops are fully submerged in the citrus juices. Cover and refrigerate for 15-20 minutes, or until the scallops turn opaque.
- Once the scallops are "cooked" in the citrus juices, add the sliced red onion, chopped jalapeño, and cilantro. Season with salt and pepper to taste. Gently toss to combine.
- Divide the scallop ceviche among serving plates. If desired, top with diced avocado.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 12g
- Carbohydrates
- 8g
- Fat
- 7g
Supplies
Glass or ceramic bowl
Tools
Sharp knife Cutting board Citrus juicer
Serving suggestions
Serve the Herm Island Scallop Ceviche with crispy tortilla chips or on a bed of mixed greens for a light and elegant presentation.
Tips & tricks
For the best flavor and texture, use the freshest scallops available and ensure they are thinly sliced for quick marination.
Cost
$25