Scallop Ceviche

Recipe courtesy Chef Jacques Gautier, Palo Santo Restaurant
Show: Hook, Line & Dinner Episode: Brooklyn
TOTAL TIME: 10 min
Prep: 10 min
Inactive Prep: --
Cook: --
 
YIELD: 3 servings
LEVEL: Easy

ingredients

  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon extra-virgin olive oil
  • 10 bay scallops, cleaned, 3 shells reserved and cleaned
  • Juice of 2 limes
  • 1 small hot pepper, seeded and finely diced (recommended: scotch bonnet)
  • 1/4 red onion, thinly sliced
  • Sea salt, to taste
  • 1/4 cup unsalted popcorn, for garnish
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Directions

Toss the cilantro, oil, scallops, lime juice, hot pepper, onions and sea salt to combine. Taste and adjust the seasoning as necessary. Divide the ceviche between the scallop shells and garnish with the popcorn. Serve immediately.

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