Soy-Ginger Scallop Ceviche |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Very good recipe. Got it from Cooks Illustrated. Ingredients:
1 lb sea scallops, small, crescent-shaped side muscles removed |
1 cup lime juice |
2 tablespoons flavorless oil |
1 tablespoon scallion, thin-sliced (white and green parts) |
1 tablespoon cilantro leaf, minced |
1 1/2 teaspoons fresh ginger, minced |
1 1/2 teaspoons soy sauce |
1 teaspoon rice vinegar |
salt and pepper |
Directions:
1. Slice scallops crosswise into 1/8 inch thick slices.
2. Place scallop slices in glass or porcelain bowl and pour juice over them. Refrigerate 30 minutes (don't marinate too long because it will toughen them)!
3. Drain and toss will oil, scallion, cilantro, ginger, soy sauce, and vinegar. Season with salt and pepper to taste.
4. Serve. (It can be served over a bed of cucumber rounds or strips, if you wish.).
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