Scallop Ceviche With Avocado Crema, Shaved Fennel and Red Grapes, photo by Hispanic Kitchen

Scallop Ceviche With Avocado Crema, Shaved Fennel and Red Grapes

Cuisine: Latin
Servings: 6 servings
Elegant and delicate, this scallop ceviche is a wonderful blend of contrasting textures and flavors.

This mouth-watering scallop ceviche with Japanese influences makes for a memorable appetizer, both in taste and in visual appeal.

Recipe by Chef Aarón Sánchez via Grapes From California. Used with permission.

Ingredients

  • Ceviche
  • 2 lbs fresh scallops medium-size
  • 8 cups water
  • 3 tablespoons salt
  • 1 bay leaf
  • 1 teaspoon coriander seeds
  • 1 lime cut into segments, peel included
  • 1 orange cut into segments, peel included
  • 1 lime juiced
  • 1 orange juiced
  • Marinade
  • 1 serrano pepper roasted
  • 1/4 cup yuzu
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 lime juiced
  • 2 tbsp extra-virgin olive oil
  • cilantro chopped
  • sea salt
  • Avocado Crema
  • 1 ripe avocadoes
  • 1 lime juiced
  • 1/4 cup Mexican crema
  • salt and pepper
  • chives chopped
  • cilantro chopped
  • 1/4 cup pickled onions
  • 1/4 cup fennel thinly shaved
  • 1/2 cup red grapes halved

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Directions

Ceviche
  1. In a sauce pot, combine the water, salt, bay leaf, coriander seeds and the segmented lime and orange, and bring to a boil. Fill a separate large bowl with ice, water, lime juice and orange juice.
  2. Once the water is boiling, add the scallops and let cook for approximately 2 minutes. Transfer the scallops to the ice bath and let cool. Once cool, dice the scallops into bite-sized pieces (approximately four pieces per scallop) and transfer to a glass bowl.
Marinade
  1. In a blender, combine the roasted serrano pepper, yuzu, rice wine vinegar, soy sauce and juice of 1 lime. Puree until smooth. Pour the marinade over the diced scallops then add the extra virgin olive oil, chopped cilantro and sea salt. Lightly toss and set aside for 30 minutes to let the scallops marinate.
Avocado Crema
  1. In a food processor, add the avocado and lime juice and puree until smooth. Transfer to a mixing bowl, add the crema and mix well. Season with salt and pepper and set aside.
  2. To plate: spread the avocado crema on the bottom of the plate, place about 4 tablespoons of the marinated scallops, then garnish with grapes, fennel, pickled onions, chives and cilantro.

Chef Notes

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