Recipe courtesy of The River Cafe
Episode: New York City
Taylor Bay Scallop Ceviche
3 hr 10 min
10 min
4 servings
3 hr 10 min
10 min
4 servings


For the Marinade:
  • 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
For the garnish:
  • 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
For the Scallops:
  • 20 live fresh, dry bay scallops, shucked (recommended: Taylor Bay scallops)


In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight. 

In a medium-sized bowl, mix together the garnish ingredients and let it chill in the refrigerator. 

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.

Cook's Note

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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