Taylor Bay Scallop Ceviche

Recipe courtesy The River Cafe
Show: Giada's Weekend Getaways Episode: New York City
TOTAL TIME: 3 hr 10 min
Prep: 10 min
Inactive Prep: 3 hr
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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)
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        Directions

        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.

        *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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