Taylor Bay Scallop Ceviche (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
4 tablespoons tomato juice |
4 tablespoons fresh orange juice |
4 tablespoons fresh lemon juice |
4 tablespoons fresh lime juice |
1/4 bunch cilantro, washed, dried, and chopped, plus 20 leaves for decoration |
1 red onion, peeled and sliced |
4 tablespoons ketchup |
1 jalapeno chile, seeded and chopped |
dash hot red pepper sauce |
salt and fresh ground black pepper |
1 vine ripe tomato, peeled, seeded, and uniformly small diced |
20 small pieces sea beans, see cook's note*, blanched in boiling water and refreshed in ice water |
2 tablespoons extra-virgin olive oil |
1 teaspoon fresh lemon juice |
sea salt and fresh ground pepper |
20 live fresh, dry bay scallops, shucked (recommended: taylor bay scallops) |
Directions:
1. In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.
2. In a medium-sized bowl, mix together the garnish ingredients and let it chill in the refrigerator.
3. Press marinade mixture through a fine sieve and discard solids, keep liquid well chilled. Add scallops to the liquid and allow to marinate for at least 1 hour, or until scallops appear slightly opaque. Arrange scallops back into their shells and top with garnish and cilantro leaves. Serve well chilled.
4. *Sea beans are an edible plant which grows along some European coastlines, also known as; samphire, pousse pied, or sea pickle.
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